Cooking alfresco

We had some friends over this afternoon and we did some cooking in the garden - always a good idea as mess seems less important when we are outside! I had some sweet potatoes so we made sweet potato squares by cutting them up, drizzling olive oil over them, sprinkling a little rosemary and roasting them.

We had fun investigating some purple carrots from our veg box today - turns out the outside of the carrots are purple, but the insides are orange. The children weren't convinced about trying them as they don't look that attractive when cooked, but when they did they decided they tasted just like normal carrots and tucked in.

For tea the children had sausages from the local farm shop, the sweet potato, purple carrots and sweetcorn - (although there wasn't much sweetcorn left after they had nibbled on the frozen sweetcorn, I think they think it is like little yellow lollipops.)

Apparently its supposed to be a gorgeous weekend, lets hope this weather lasts!

Sweet potato squares

You will need:

1 Sweet potato between 4 children

Some olive oil

A little rosemary

Preheat the oven to 200C and tell your child that it is hot.

1. Before you cook together, peel and cut the sweet potato into slices about 1/4 inch thick, and then cut the slices into small cubes.

2. Let your child drizzle some olive oil over the cubes, just enough to coat them. I use a ketchup squeezy bottle which stops too many spills.

3. Show your child how to pick the rosemary and squish it between their fingers to release the oils before sprinkling it over the top of the sweet potato - you don't need much but a little bit will give it some flavour instead of salt

4. Cook in a baking tray for 45 minutes

These are also delicious with chicken and white fish.