Tag Archives: Olive Oil

Baked & Bolognese Stuffed Sweet Potatoes

If on looking at the picture of this recipe in the header, and thinking “Hey shouldn’t this be more of a winter type of post?” you would be entirely correct. However other residents of Scotland will be aware of the fact we seem to be missing something this year, and that something is Summer.  So if my recipes seem strangely un-seasonal, please be aware it’s actually still quite cold and wet where I’m from- I’m literally sitting typing this out with a mug of hot coffee, while wrapped in my thick knitted cardigan. Hopefully when the weather heats up I can post my summer ideas- if not then there’s always next summer (er… fingers crossed, right guys? Haha)! Anyway, onto this recipe.

I originally wanted to post a slightly different version of this recipe -using a different vegetable other than sweet potato (yes I’m keeping it a secret!) – as it used to be a recipe my Granny would make for us, and it was one of my favourites. However it proved extremely difficult to source the ingredients needed, so I settled for sweet potatoes instead. If you try it I hope you enjoy it, because this has actually turned into one of my favourite recipes I’ve posted. It’s also worth noting that the Bolognese part is for TWO servings, as it’s the sort of thing that is a total hassle to make 1 serving of- and anyway, who doesn’t want to have some home-made leftovers ready for your lunch the next day!

To make it you will need:


1x Large/ Medium Sweet Potato  (The Bolognese makes two servings, so increase your sweet potatoes accordingly)

For the Bolognese:

250-270g of Lean Mince (basically whatever you would think is enough for 2 people)

½ of an Onion

2 good sized cloves of Garlic

1 can of chopped tomatoes (I used Napolina)

1 teaspoon Marmite (this is optional but I love it.. seriously just try it!)

Fresh Basil

Extra Virgin Olive Oil (or oil of choice)

Salt and Pepper to season


I know what your thinking- Marmite in a Bolognese? Yes I know. I know it isn’t traditional (It’s also worth noting that this isn’t a traditional Bolognese as a whole)-but I like it, it tastes good, and this is my blog so I’m posting it! I even eat Marmite straight out the jar like Nutella sometimes. That’s how much I love it. Right, now I’ve got that out the way, the first step is to put your oven on for the sweet potato- at roughly 180-200c depending on your oven and it’s cooking times. I put mine on at 180, and it took 45 minutes exactly. Once the oven is preheated, pop in your sweet potato and get to chopping the onion and garlic.

I realise that looking at some of my previous recipes, everyone is probably fed up of “chopping pictures” so I spared everyone from having to look at more chopped onion and garlic. Once chopped, get your frying pan, pour in your Oil of choice (I didn’t use much, just about 3 teaspoons) and on a low heat, add in the onion and garlic. The heat should be low so you don’t cremate the ingredients. After a couple of minutes, add in the mince- still on a low heat. Once it has been part cooked, add in your can of tomatoes, give it a good stir, and leave it to simmer on the lowest heat you have.


Keep an eye on your time, making sure you don’t burn the sweet potato. It’s hard to give exact times as the size of the sweet potato makes cooking times vary quite a bit. The more you eat them the better you get at guessing the time! After the sauce has been simmering a bit, add in your Marmite and some cracked black pepper. Yes, I couldn’t resist a “Marmite action shot”.


Leave again to simmer. When the sweet potato is almost done, get your Basil and take approx. 3 stalks, picking off the leaves. Tear up the leaves and scatter into the pan, mixing through evenly. Take out your sweet potato, cut lengthways, and stuff with the Bolognese mixture. Add some salt if you like- although the Marmite usually provides the saltiness, so it is a matter of personal taste. You can serve with whatever you like, I find that the sweet potato is filling in itself, so I had it with a nice simple side salad.




Burns Night Special- Haggis ‘Opera Cake’

Haggis Opera Cake- pretty weird but I thought it would be nice to mix it up a little for this Burns night. Taking a cake famous for its multiple layers, difficult construction and recreating it in Haggis, Neeps and Tatties? Why not!

This recipe is a little different from the majority of my posts- I usually publish posts that are healthy recipes I think other people will enjoy making, and eating. This post is more a fun and novelty post (although still diet friendly, or I wouldn’t be publishing it) so I don’t think I would expect anyone to go to the lengths of making this for their Burn’s night supper! Although who knows, maybe if you’ve got the time and patience. Haggis is one of my favourite foods (being Scottish I’m biased) so I was really looking forward to making this, as I don’t need an excuse to eat it.

First the ingredients required for this are:


-Tatties/aka. Potatoes (I used two)

– Just under ½ Standard sized Turnip/aka. Neeps

-Haggis, I use a small one. (obviously, it’s not Burns night without it)

-Salt and Pepper

-Extra Virgin Olive Oil, or whatever oil preferred

-Gravy of choice

Optional- Minced garlic for the pureed turnip.

Now to get into the specifics. First pre heat your oven to 180-200°c. Next is the veg prep. Both the neeps and tatties will be mashed-almost pureed really- so the chopping or shape of them is totally not important. Get your tatties and boil them in a pan of water. While they are simmering, chop up some neeps and put them on a non-stick baking tray. I used half of a whole turnip, and this was a little too much. This recipe is difficult to give amounts of ingredients, as everyone’s recipe will vary due to the nature of it.  However I feel it’s always better to have a bit too much than not enough when it gets to the construction part. Drizzle with a light layer of oil (type of oil is up to you), sprinkle with salt and pepper, and put them into the oven to roast. My neeps took approx. 25-30 mins (stopping halfway through to turn them).

While everything is cooking, you can start with the haggis prep. For this, I use the centre part of the Haggis only for the simple reason of size. The discs cut from the centre will be uniform in size, unlike those from the ends. I like to save the ends of the Haggis for eating later! Cut the disks of Haggis, and lay out on another non-stick baking tray.



This is then put into the oven for approx. 8-10 minutes. Again, the time for cooking the Haggis will vary, due to the thickness of the slices. The Haggis should then be taken out JUST as it is cooked, as it will be reheated for serving after being assembled. Remove from heat and leave on the side to cool down. When eating Haggis there’s nothing worse than having it served all dried out and overcooked. At this point the neeps may be done roasting, and should be removed and left to cool too if finished.

The cooked Haggis and roasted neeps:




When the tatties are cooked (my tatties took a while to cook through, probably around 40-45 minutes), remove them from the heat. With the tatties, simply mash them up until they are smooth and spreadable. With the neeps, I prefer to add some minced garlic (Neeps are not one of my favourite veggies, I will admit it!) and then blend to a puree. Some people like to mix the neeps and tatties together, and I did consider it, but I decided to keep them separate to create the 3 contrasting layers.


Once the haggis is cooled and you can touch it comfortably, the task of constructing the ‘opera cake’ begins. I started with Haggis, then simply alternated the Haggis layers with neeps and tatties. Constructing the ‘Opera Cake’ proved difficult, as spreading the fillings in between the thin Haggis layers required a minimal amount of pressure, to avoid fracturing the disks! I didn’t use all the Haggis I had, as I felt making the tower/’cake’ any higher would make it structurally unsound!


At this point, the tower should be popped back into the oven to heat it up. The final step, once it’s cooked and hot, is to simply cover in your gravy of choice. I usually love to have homemade gravy, but because I wanted to mimic an opera cake and coat it, I felt that gravy granules would be the best option. I used a roast onion gravy, and it worked well and tasted great!





A cross section of the finished product: