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Old 15-04-2009, 11:23
kates89
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I'm a Uni student in my first year and at home for the easter hols currently and I said I'd cook something for dinner for my family tonight!

For a student, I'd say I'm a fairly competent cook (my repetoire isn't limited to pasta and pot noodle!) however as I'd like this meal to be a nice, memorable one for my parents and sister I just wondered if you could give your opinions on what I plan to make!

I'm doing a sausage, oregano and olive kind of casserole in which I'm adding chopped toms, garlic, and a splosh of red wine (Kind of inspired by something I saw in the BBC Good Food magazine).

To have with it I was planning on doing a roasted sweet potato and squash mash binded with a bit of extra-virgin olive oil. There is a swede in the fridge however and I was wondering should I replace the squash with the swede or not?

Basically, any tips or opinions on what I'm planning to make would be appreciated as I want to make something yummy for my family!

By the way the rest of the bottle of wine will be served with dinner
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Old 15-04-2009, 11:46
PamelaL
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I'd definitely use the swede instead of squash. It all sounds lovely. What's for dessert?
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Old 15-04-2009, 11:56
kates89
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I haven't got that far yet *racks brain*
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Old 15-04-2009, 12:03
maimou
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Sounds delicious and I'd go for the swede too. You might want to add a smidgen of cinnamon to the main dish as well, it adds a nice touch - or use a cinnamon stick and fish out before serving.

If you wanted to keep a Mediterranean theme you could do something like baked figs for after and serve drizzled with honey and gruyere shavings.
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Old 15-04-2009, 12:24
kates89
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Mmmh thanks for that idea maimou, the baked figs sounds delish

I'm glad of all the positive responses so far!

Oh, by the way, do I need to roast the swede too with the sweet potato? I know you can roast squash but not too sure on swede!
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Old 15-04-2009, 12:45
liquidJP
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Just boil the swede in a weak stock with some salt. Add lots of pepper to the mash.
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