• 400g tin Taste the Difference cherry tomatoes
  • 300ml vegetable stock
  • 280g Taste the Difference chargrilled artichokes in olive oil, drained
  • 750g sweet potatoes, peeled and cut into 1cm discs
  • 60g Taste the Difference crème fraîche
  • 50g Taste the Difference Swiss reserve Gruyère (check pack for vegetarian suitability)
  • 50g Signature breadcrumbs
  • Fresh thyme, leaves picked


  1. 1 Preheat the oven to 180°C, fan 160°C, gas mark 4.
  2. 2 Heat the tomatoes in a pan with the vegetable stock. Simmer for 10 minutes and season with salt, pepper and sugar to taste.
  3. 3 Layer the drained artichokes and the sweet potatoes in an ovenproof dish. Stir the crème fraîche into the tomato sauce, then pour over the veg.
  4. 4 Mix the grated cheese with the breadcrumbs and fresh thyme, then scatter this over the veg.
  5. 5 Bake in the preheated oven for 40 minutes, then cover with foil and bake for a further 20 minutes, until the potatoes are tender.
  6. 6 * Please note, this recipe is not suitable for vegetarians as it contains Gruyère.

Nutritional Details

Each serving provides
  • Energy 1398kj 334kcal 17%
  • Fat 17.2g 25%
  • Saturates 6.0g 30%
  • Sugars 12.3g 14%
  • Salt 1.8g 30%

% of the Reference Intakes

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