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Tempeh and Oven Chips

Traditionally styled food to make life easy. The chips are a mixture of ordinary potatoes, this variety is Kestrel, and a small sweet potato cut into wedges, tossed in oil, black pepper and chopped rosemary and cooked in hot oven for about 30 minutes. Give them a turn at half time.

I can detect a slightly off putting taste in tempeh so I usually overcome this by a dusting of turmeric powder and a little salt sprinkled over half an hour before cooking. Don't over do it, Mr. S-C said it was bit strong last night but then he can't taste what I do in tempeh.

The glaze was made from homemade 'brown' sauce diluted with an equal volume of soy sauce and a couple of spoonfuls of nutritional yeast. You won't have access to our sauce so substitute HP sauce or your favourite plum sauce for it.

Lightly coat the tempeh cubes and bake in the oven on an oiled tray for 20 minutes or so. Too long and the tempeh gets unpleasantly crunchy.

We served this with some oven roasted garlic and a fresh tomato garnish. It was alright.