(hodmedods.co.uk)
Ingredients
• 2 Sweet Potatoes
• 200g Split Fava Beans
• 1 Red Onion
• Drizzle of Olive Oil
• 650ml Vegetable Stock
• 4 handfuls (80g) Spinach
• 3 1g Cloves of Garlic
• 200g Baby Button Mushrooms
• 2-3 sprigs Fresh thyme or 1/2 tsp dried
thyme
• 1 tbsp Chopped Chives
Method
- Preheat your oven to 210 Fan / 230 C / 450 F / Gas 8
- Put the sweet potatoes onto a baking tray and roast for 40-
45 minutes until they feel soft when you poke a knife into
the flesh - While they’re baking cook the stuffing. First peel and finely
dice the onion and put into a large heavy based saucepan - Add a drizzle of oil and over a medium heat, gently cook for
2-3 minutes, stirring frequently, until the onion starts to
soften and turn translucent - Add the fava beans and vegetable stock and turn the heat
to low. Bubble for 40-45 minutes, stirring occasionally until
the fava beans are very soft. If it starts to boil dry top up
with water or more veg stock - Once the fava beans are cooked add the spinach and stir
through the hot beans until it’s wilted. Set aside - Once the potatoes are cooked remove from the oven and
leave to cool for a few minutes before halving and
scooping out the flesh into a bowl. Put the empty potato
skins back on the tray - Add the fava beans to the potatoes and stir well. Check the
seasoning, adding salt and pepper as necessary (see note) - Spoon the mixture back into the skins and put back in the
oven for 10-15 minutes until piping hot - While they’re baking cook the garlic mushrooms – peel and
crush the garlic and put into a frying pan with another
drizzle of oil, the mushrooms and thyme - Saute over a medium heat, stirring occasionally for 5
minutes until the mushrooms are softened and cooked.
Stir in the chopped chives - Remove the potatoes from the oven, top with the
mushrooms and serve immediately