Woman’s Weekly UK – 27 August 2019

FOODEDITOR
JULES

Easy Sunday lunch

Beefisavailableallyear,butthere'ssomething

extratastyaboutend-of-summerbeefthat’s

fattened and flavoured by summer meadows Testedbyus

Sotheywork

for you

FOR FRIENDS

Sweet potato and rosemary gratin

Withtenderpotato and a cheesy topping,thiscouldbeservedasamain.

Green beans with toasted

almonds and pomegranates

A fresh and tasty accompaniment for a special roast dinner.

SERVES 6

✿600g(1¼lb)greenbeans

✿1tbsplemonjuice

✿3tbspoliveoil

✿2tbsppomegranate

molasses

✿2tspmaplesyrup

✿60g(2oz)pomegranate

seeds

✿30g(1oz)flaked

almonds, toasted

1

Blanchthebeansina pan

ofwater.Stirtogetherthe

lemonjuice,oil,molassesand

syrup,andtosssinthebeans.

2

Sprinklewithpomegranate

seeds and almonds.

SERVES 6

✿1kg(2¼lb)sweetpotatoes,

cutintothinslices

✿30g(1oz)butter

✿ 2 garliccloves,minced

✿30g(1oz)plainflour

✿100ml(3½floz)warm

vegetablestock

✿Pinchfeshlygratednutmeg

✿1tbspdriedoregano

✿250ml(8floz)doublecream

(atroomtemperature)

✿60g(2oz)Parmesan,grated

✿ 4 sprigs fresh rosemary

1

Heattheovento160C/Gas3.

Arrange the potato slices in a

largecasseroledish.Meltthebutter

ina pan,addthegarlicandcook

untiltender.Whiskintheflourfor

about1 minuntillightlybrowned.

2

Graduallywhiskinthestock.Add

thenutmegandoregano,then

reducetheheatandwhiskinthe

cream.Simmerfor5 mins,stirring,

untilreducedandthickened.Season.

3

Pourthesauceoverthe

potatoes.Sprinklewithhalf

theParmesanandscatter over the

rosemarysprigs.

4

Cookfor 40 mins,sprinkle

withtheremainingParmesan

andcookforanother 10 mins,until

the potatoes are tender and golden.

PERSERVING:

41 cals,2gfat,

0.1gsatfat,

4g carbs

PERSERVING:

199 cals,7.8gfat,

4.4gsatfat,

21.2g carbs