How time flies! Peter's Friends tells the story of a group of university friends who graduated in 1982
SWEET POTATO CRISPS
1 large sweet potato
fresh coriander leaves, chopped
Peel the sweet potato and slice into discs.
Heat the oil in a large pan and fry the discs in batches.
Drain on kitchen roll. Keep warm until all are cooked.
Sprinkle with salt and chopped coriander.
CRISPY PARSNIP RIBBONS
2tbsp sunflower oil
Discard the outer skin, then peel the parsnips in strips.
Place in a bowl and coat with the oil.
Spread out on baking trays.
Cook in oven at 160°C/ Gas 4 for about 30 minutes, swapping position of trays at half time.
SPICY MUFFINS Makes 6 but can easily be multiplied
125g/ 4oz self-raising flour
1tsp curry powder
1 sweet potato
60g/4oz cheddar cheese
45g/ 1½oz butter
1 egg, lightly beaten
90ml/ 3floz milk
Oil a muffin tin or prepare non-stick cups.
Sift the flour and curry powder into a bowl.
Grate the carrot, sweet potato and cheese, and mix thoroughly.
Melt the butter and combine with the milk and the egg. Stir into the other ingredients until you have a lumpy batter.
Spoon into the cups.
Cook at 180°C/ Gas 4 for 25 minutes.
Allow to cool for a couple of minutes, then turn out onto a wire tray.
BRIE AND GRAPE CROSTINI Makes about 12 but can easily be multiplied
2 fresh or freshly baked crusty rolls
6 red grapes
Handful cashew nuts
Cut the rolls into slices.
Toast lightly on both sides.
Place slices of the cheese on top and place back under the grill.
Meanwhile, chop the nuts and halve the grapes.
When the cheese bubbles, crumble the nuts over the top and press a grape half into the top of each.