Rainbow Food Shop

This classic British faggots recipe is pork and offal made into a hearty, filling and cheap food. ...
Ingredients
4 oz./110 g. fatty pork shoulder (roughly chopped)
4 oz./110 g. pig's liver (roughly chopped)
8 oz./250 g. fatty belly pork (roughly chopped)
4 oz./110 g. bacon scraps
4 oz./110 g. breadcrumbs

To me, bread pudding is the epitome of comfort food and is simply too good to reserve only for ...
Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix
6 tablespoons butter, divided
1 large sweet onion, thinly sliced
2/3 cup barbecue sauce, divided
2 cups diced cooked chicken

Ingredients
1 1/4 pounds boneless skinless chicken breasts (cut into 1 inch pieces)
salt and pepper to taste
1/3 cup cornstarch
2 eggs (beaten)
3 tablespoons vegetable oil

Ingredients
150ml double cream
50g parmesan, grated
3 medium free-range egg yolks
Splash olive oil
150g smoked bacon lardons

INGREDIENTS
4 medium sweet potatoes, 5.5 ounces each, scrubbed clean
kosher salt
Freshly ground black pepper
optional toppings: butter, coconut oil, cinnamon, salsa, yogurt

INSTRUCTIONS

Preheat oven to 425F. On a baking sheet, (lined with foil for easy clean-up if you wish) prick sweet potatoes all over with a fork.
Bake until tender, or until a fork inserted in the thickest part has no resistance, 45 to 50 minutes.
Let cool, then split the tops open with a knife. Season with salt and pepper and add your favorite toppings.

INGREDIENTS
Roasted Sweet Potatoes (Plain)
2 pounds (~3 large) sweet potatoes (I like Red Garnet OR Jewel sweet potatoes best), peeled and cut into 1/2-inch pieces
2 tablespoons melted coconut oil
3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
1 tablespoon light brown sugar, lightly packed
Seasoned Roasted Sweet Potatoes
2 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons olive oil
3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
1/4 teaspoon freshly cracked pepper
1/2 teaspoon ground chili powder*
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder

INSTRUCTIONS
PLAIN ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the melted coconut oil, salt, and brown sugar on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)
SEASONED ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes

Ingredients 2 tablespoons olive oil. 3 large sweet potatoes. 2 pinches dried oregano. 2 pinches salt. 2 pinches ground black pepper.
Method

Preheat oven to 425F. On a baking sheet, (lined with foil for easy clean-up if you wish) prick sweet potatoes all over with a fork.
Bake until tender, or until a fork inserted in the thickest part has no resistance, 45 to 50 minutes.
Let cool, then split the tops open with a knife. Season with salt and pepper and add your favorite toppings.