Tom Hixson’s Lip-Smacking Ribs

Coat the sweet potatoes in a couple of tbsp of olive oil and a good pinch of salt and pepper. Scatter over the finely chopped leaves of your fresh rosemary. Put them on the top shelf of the oven for 25 mins, or until they are nice and crispy. Tip: Keeping on the skins retains those all important nutrients.

Remove the ribs from their pouches and place on a baking tray. Place on the middle shelf of the oven for 25 mins.

Boil a medium size pot of water with ½ tsp of salt. Cut the very tops and bottoms from the green beans. Once boiling, cook the beans for 90 secs then drain and rinse under cold water.

Peel the cloves of garlic and lightly crush it under your knife. Heat 1 tbsp of olive oil in a frying pan on medium-high heat with the whole garlic. Once the oil is hot, add the mustard seeds. Once the seeds start to pop, add in the beans for 3 mins.

Chop your chives really finely (scissors make it easier). LH: Mix with the sour cream and a pinch of salt and pepper.