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38p each est.Price per unit
13p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Rub the sweet potatoes with the olive oil and season. Roast on a baking tray for 30 minutes.
Meanwhile, mix together the miso butter, honey, mustard and garlic until well combined. Place the mushrooms in a roasting tin so they fit comfortably in a single layer. Dot with the flavoured butter. Cook the potatoes for 30 minutes, then add the mushrooms to the oven. Cook for 20-25 minutes more, stirring the mushrooms halfway through, until golden. Tip in the spinach and stir well to wilt.
When the potatoes are tender and the skins are crisp, slice them open and divide the mushroom mixture between them. Serve scattered with the salad onions and finish with sesame seeds on top, if liked.
Salad onions offer a fresh pop of allium flavour without fiddly chopping. Keep the rest of the bunch roots-down in a glass of water in the fridge. Wash well and trim only the very root ends and tips before use – the long green part has plenty of flavour and colour. Cut the onions into 3cm lengths for a stir fry, or shred, then sweat with a little butter to start off a soup, or to fold through buttery mash.
Typical values per serving when made using specific products in recipe
Energy | 2,197kJ/ 523kcals |
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Fat | 17g |
Saturated Fat | 9.1g |
Carbohydrates | 79g |
Sugars | 22g |
Fibre | 12g |
Protein | 7.9g |
Salt | 1.4g |
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