Miso Baked Potatoes with Peas
Derek is another person who would be equally at home in the Athletes section of this book. He’s a nutritionist who also places a huge emphasis on physical exercise and fitness, and he certainly walks the walk. His fuel is simple and delicious, and his ‘muscle meals’ are always crowd-pleasing while providing the perfect fuel for athletic performance
- 8–10 medium yellow or red potatoes, cubed
- 235 g (81/2 oz/1½ cups) frozen peas
- ¼ red onion
- 2 tablespoons miso paste
- 2 tablespoons whole linseeds (flaxseeds)
- 1 tablespoon stone-ground mustard
- 1 tablespoon apple-cider vinegar
- 1–2 garlic cloves
Preheat the oven to 190°C (375°F).
Combine the miso sauce ingredients in a highspeed blender with 125 ml (4 fl oz/1/2 cup) water and blitz until smooth.
Put the cubed potatoes in a mixing bowl, pour in the sauce and mix until evenly coated.
Transfer the potatoes to a large, glass baking dish and bake for 30 minutes. Give the potatoes a stir, then bake for another 20 minutes.
Add the frozen peas, mix well, then bake for a final 10 minutes, or until the peas are soft and cooked through. Serve immediately.