November harvest

Leeks

Every Tesco leek is picked at the perfect time for a sweet, mild flavour.

G L A M O R G A N - S T Y L E ‘ M E AT B A L L S ’ W I T H M A S H

Serves 4 uncooked 'meatballs' Takes 50 mins plus chilling Cost per serve £1.21

Make the ‘meatballs’ up to 24 hrs ahead and keep in the fridge until ready to cook.

2 tsp olive oil, plus extra for greasing 25g salted butter 500g pack trimmed leeks, sliced 145g bread, blitzed into crumbs 50g plain flour 5g fresh thyme, leaves picked and chopped 1 medium egg, beaten 125g reduced-fat Cheddar, grated 75g Lancashire cheese, grated 2 tsp wholegrain mustard 900g floury potatoes (we used Maris Piper) 2 tbsp semi-skimmed milk vegetable oil, for frying peas, to serve (optional) 1 Heat the olive oil and butter in a large, lidded frying pan over a low heat and add the leeks. Cover and fry for 10 mins or until softened. Remove from the heat and set aside ¼ of the leeks; cover, then reheat to serve. Mix the rest in a bowl with 110g breadcrumbs, the flour, thyme, egg, cheeses and mustard. 2 Put the remaining breadcrumbs on a large, shallow tray. Shape the cheesy leek mix into 16-20 balls using wet hands, then transfer to the breadcrumb tray. Roll in the crumbs to coat, then transfer to the fridge for 1 hr, or up to 24 hrs. 3 Meanwhile, boil the potatoes in a saucepan for 15-20 mins until tender. Drain, then mash with the milk. 4 Heat the vegetable oil in a large frying pan over a low-medium heat and cook the meatballs for 12-15 mins, turning until golden. Serve with the mash, remaining leeks and peas, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 2645kJ 631kcal 26g 12g 8g 1.5g 32% 38% 58% 9% 24%

of the reference intake. See page 117. Carbohydrate 67g Protein 27g Fibre 9g

Sweet potato 3 Spoon the mixture into the tin and bake for 30-35 mins until a skewer This veg has a subtle inserted in the centre comes out sweetness that’s ideal clean. Leave to cool in the tin for for mashing, roasting or baking 10 mins before turning out onto a as wedges. wire rack to cool completely. 4 Meanwhile, heat the cream in a saucepan until just starting S P I C E D S W E E T P O TAT O to boil. Remove from the C H O C O L AT E F U D G E C A K E heat and stir in the chocolate and orange zest. Leave for Serves 12 undecorated sponge 5 mins, then stir until Takes 1 hr plus cooling smooth. Peel the orange Cost per serve 29p and separate the segments. Dip each halfway into the If using a food processor, ganache, then pop onto a sheet you can add all the remaining of baking paper to harden slightly. cake ingredients to the bowl after 5 Pour the remaining ganache puréeing the sweet potato and blitz over the cooled cake, then decorate until smooth. with the orange segments. Will keep in an airtight container for 2-3 days.

1 large sweet potato (about 300g) 150g baking spread, softened 175g light brown sugar 2 medium eggs 200g self-raising flour ½ tsp baking powder 40g cocoa powder 1 tsp mixed spice 1 tsp ground cinnamon 85ml double cream 170g bar dark chocolate 1 orange, ½ zested

Each serving contains

Energy Fat Saturates

Sugars Salt 1453kJ 348kcal 19g 8g 22g 0.4g 17% 27% 39% 24% 7%

of the reference intake. See page 117. Carbohydrate 38g Protein 5g Fibre 4g

1 Prick the sweet potato a few times with a fork, then microwave for 6 mins until tender. Peel off the skin, then mash the flesh smooth or blitz in a food processor (you should have 200g). Alternatively, peel the sweet potato, cut into chunks, then steam over a pan of boiling water for 5-10 mins until tender. 2 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin. Beat the butter and sugar in a large bowl with an electric whisk until pale and fluffy. Add the eggs, one at a time, with 1 tbsp flour each time. Whisk in the remaining flour, the baking powder, cocoa, spices and sweet potato until combined and smooth.

Make-ahead family bake

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