Roast Sweet Potato with Chipotle Butter

Serves 6

6 sweet potatoes

Chipotle Butter:

3 oz (75g) unsalted butter

3 tbsp Chipotle en abado

Preheat the oven to 450F/230C/gas 8.

Scrub the sweet potatoes.

Dry and put into a roasting tin, cook for 45 mins to 1 hour, or until completely soft.

Meanwhile, whiz the soft butter with the chipotle. Serve with the sweet potatoes.

Note: Chipotle butter is also delicious with pangrilled fish and meat.

Fool proof food

Peanut Butter Cookies — from The Gourmet Cookbook

Makes about 4 dozen

4oz (110g) unsalted butter, softened

13½ oz (360g/1½ cups) chunky peanut butter

7oz (200g) light brown sugar

1 large egg

9¾ oz (260g) plain flour

1 tsp baking powder

½ tsp salt

Put a rack in the middle of oven and preheat oven to 350F/180C/gas 4.

Butter two large baking sheets.

Beat together, butter, peanut butter and sugar in a large bowl with an electric mixer at medium speed until fluffy, 2-3 minutes.

Beat in egg.

Add flour, baking powder, and salt and beat at a low speed just until a dough forms.

Drop level tablespoons of dough about 1½ inches apart onto buttered baking sheets, then flatten with the tines of a fork, making a cross pattern, to 2½ inch (6cm) rounds.

Bake in batches until slightly puffed, 12-15 minutes per batch. Cool cookies on baking sheets for 1 minute, then transfer to racks to cool completely.

The cookies will keep in an airtight container at room temperature for up to four days.