P75: SWEET POTATO & CHESTNUT CHRISTMAS WREATH
P75: PANETTONE FRENCH TOAST
P76: TURKEY WELLINGTON WITH MAPLE
P77: BABY MAPLE & DIJON GLAZED CARROTS IN BLANKETS
P77: BAKED APPLES WITH SAUSAGE, ROSEMARY & CREAMY CAMEMBERT
P78: VEGAN WELLINGTON
P79: BOXING DAY PICKLE PIE
Sweet potato & chestnut Christmas wreath
SERVES 3-4
1 roll of puff pastry
4tbsp olive oil
1 small red or white onion, cut into quarters
4 garlic cloves, unpeeled
150g (5½oz) roughly chopped mushrooms
1tbsp Tropical Sun Dried Thyme
1tsp Tropical Sun Celery
Salt
½tsp Tropical Sun Ground Mixed
Spice
½tbsp Tropical Sun Garlic
Powder
2 small sweet potatoes cut into bite-sized pieces
180g (6½oz) cooked chestnuts
Salt and freshly ground black pepper
1 Preheat the oven to 180°C/Gas Mark 4.
2 Place the sweet potatoes, onion and garlic on a roasting tray with 2tbsp of olive oil, salt and pepper. Roast in the oven for 25-30 minutes until the potatoes are soft.
3 In a frying pan, add the remaining olive oil and cook the mushroom for five minutes until they start to soften. the thyme and cook for another five minutes. Leave the pan onto one side.
Once the roasted vegetables are cooked, put them in food processor (except the garlic cloves), together with
