Skewers are a great way of switching things up a bit in the kitchen. These stunners are beef mince skewers with cherry tomatoes, served with roasted potatoes and Jerusalem artichokes, garlic dressing and edamame beans. The recipe is intended for two days, so remember to save the leftovers for warm wraps tomorrow. Enjoy!

Directions

1. Preheat your oven to 220 degrees convection. Scrub (or peel, if very grubby) potatoes and Jerusalem artichokes. Cut the spuds into wedges and pop potato wedges and artichoke onto a baking sheet with baking parchment, and coat with a drizzle of oil. Bake for 30-35 minutes, until golden and crispy.

2. Finely chop or press garlic and onion, and mix well with the mince in a bowl. Add egg, salt, flour, cumin, curry and some pepper and mix well. We suggest frying a little tester on a pan, to make sure the seasoning is how you like it.

3. Pop a cherry tomato on each skewer. Shape the mince into oblong meatballs and skewer 'em, finishing with another cherry tomato on top. Make sure you give the meat a good squeeze around the skewer, so it doesn't fall off. Brush the skewers with some olive oil, place on a baking grate, with a baking sheet on the shelf below to catch drippings. Bake with the root veggies for 15-20 minutes.

4. Cook edamame beans according to the packet. We suggest sprinkling with a bit of salt and lemon juice - then they serve as a tasty and healthy snack, that lots of kids (believe it or not) really enjoy. Serve the yummy skewers with roast potatoes and Jerusalem artichokes, garlic dressing, and edamame beans. Remember to save half of the skewers for tomorrow. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help pop tomatoes on the skewers. They can also cut the potatoes into wedges.