Thanks to Flora’s multi-cultural background, we recently had another excuse for a dinner party: Burn’s night. Last Saturday I tried haggis and swede for the first time (as well as playing Cards Against Humanity for the first time), and all three were pretty life changing… I also attempted a Jamie Oliver slow roast pork, but that wasn’t very healthy so you won’t be finding the recipe anywhere here…

I didn’t take any blog-worthy photos on the night. However this week, after my newfound love for swede, I have made one of Flora’s recipes as a belated homage to Burn’s Night.

Shopping list: one swede, two red onions, brussel sprouts and blue cheese.

I adore brussel sprouts. Usually I steam them for a little and then fry them off with olive oil, salt, and pepper. However, I have now had my eyes opened to the beauty of roasting sprouts!

1. Chop the swede into chips/wedges shape, roughly chop the onions and chop the sprouts in half

2. Place into a baking tray with olive oil, salt and pepper

3. Roast for 45 minutes – shaking up the tray half way through

4. Crumble the blue cheese over the veg as soon as it comes out of the oven

This is mega easy – we had it as a side on Burn’s Night but I’ve mixed it with couscous for a tuppaware-friendly lunch this week. I know brussel sprouts aren’t the nation’s favourite but the veg is interchangeable. In particular, sweet potato would work as a really good substitute for the swede!