Make your Sunday Roast showstopping with a new take on sides with its Middle-Eastern inspired gratin. Borough Market's Ted's Veg has created an indulgent side dish using sweet potato, lemony Sumac, Colman's English Mustard and chilli that is unique and satisfying; sure to impress your Sunday guests.



Serves: 4

Preparation time: 10 minutes

Cooking time: 40 minutes


500ml double cream

3 tbsps olive oil

1 tbsp Colman's English Mustard

1 tsp chilli flakes

1 tbsp Sumac

3 medium sweet potatoes, peeled, thinly sliced

Salt and freshly ground black pepper

1.Preheat oven to 180°C or Gas Mark 4. Mix together cream, 2 tbsp of olive oil, Colman's English Mustard, chilli flakes and Sumac.

2.In a medium sized casserole dish arrange the sweet potatoes in an even layer, one slice thick. Pour over three tbsps. of the cream mixture and season with salt and freshly ground black pepper. Repeat the layers until all the cream mixture and sweet potatoes have been used, finishing with a layer of sweet potato.

3.Drizzle the top layer of potatoes with a tablespoon of olive oil. Cover with tin foil and bake for half an hour. Continue baking without the cover for 15 minutes or until the potatoes are tender and the top is browned.

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