Roasted sweet potato saladCooking in December was unpredictable, these are the recipes I made from the internet:
*I made Spanish-style grilled fish using whole whiting. It was good, but not notably Spanish.
*To accompany our Jamaican barbecue we had a roasted sweet potato salad based loosely on this recipe from Mark Bittman. I roasted the sweet potato on the barbecue sprinkled with some chilli flakes and raw sugar, once cooked I left them to cool. I added a can of drained and washed kidney beans, some diced red onion, young rocket and some finely sliced radish. The salad was dressed with olive oil, lemon juice and seasoned with salt and black pepper. It was really tasty and made a great accompaniment to the jerk chicken.
*The glaze for the Christmas ham and the rub for the South Carolina barbecue. Both of these were very successful.