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Sweet Potato Stackers
INGREDIENTS
2 large sweet potato
1 tbsp olive oil
2 tbsp mayonnaise
good squeeze of lemon juice
8 sliced prosciutto, halved
few watercress sprigs, to serve


METHOD
Heat oven to 200C/fan 180C/gas 6, then toss the potato chunks with the oil and some seasoning on a baking sheet. Roast for 20-30 mins until golden and crisp on the outside, then leave to cool.
To serve, mix the mayonnaise with the lemon juice. Pile a scrunched up piece of ham on each potato, then top with a blob of the lemony mayo. Arrange on a platter with the watercress, then serve.

Sticky Hoisin Sausages
INGREDIENTS
3 tbsp hoisin sauce
1 tbsp clear honey
1 tsp wholegrain mustard
1 tbsp sesame seeds
30 Puddledub or Ardross chipolata sausages


METHOD
Heat oven to 190C/170C fan/gas 5. Mix the hoisin sauce, honey, mustard and sesame seeds. Add the sausage, tossing well to coat them. Line a baking tray with foil and arrange the sausages on it, spaced apart. Smooth any remaining glaze on top of the sausages to make them extra sticky. Bake for 20-25 mins until golden. Pack in a container, or wrap in foil, with some cocktail sticks.

 

 

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