Feed-a-crowd chunky beef chilli
The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat
Spiced sweet potato wedges
Serves 8
Easy
Prep:
Cook: -
Toss sweet potato in cumin, chilli and sumac, then oven bake with lemon and garlic for chunky chips which are crispy yet fluffy
Skip to ingredients
- 2 tsp ground cumin
- 2 tsp chilli flakes
- 2 tsp sumac
- 2 tbsp thyme leavesroughly chopped
- 2 tbsp rosemaryleaves, roughly chopped
- 3 garlic cloves
- zest and juice 1 lemon
- 3 tbsp olive oil
- 1 ¼kg sweet potatoescut into wedges
Nutrition: per serving
- kcal193
- fat5glow
- saturates1g
- carbs32g
- sugars9g
- fibre5g
- protein2g
- salt0.2g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, bash together the spices, herbs, garlic and some seasoning.
step 2
Spoon into a large bowl and stir in the lemon zest and juice, and the oil. Add the potatoes and toss together. Arrange, skin-side down, on 2 baking trays and bake for 30–40 mins until soft inside and crisp on the outside.
