700g cassava (peeled and cut into small cubes)
20g olive oil spread
1 whole head garlic (incl. skin)
2 whole sweet peppers
75ml semi-skimmed or soya milk
Freshly ground black pepper
Grated nutmeg to taste
Preheat the oven to 200°C (gas mark 6).
Place the cassava in a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 20 minutes or until the cassava is cooked and soft.
Drain, mash with a potato masher until smooth, then use a fork to beat in the olive oil spread and milk.
Meanwhile place head of garlic and whole peppers in the oven and bake for 20 minutes. Remove and allow to cool.
Rinse pepper in cold water and remove any blackened skin. Core and slice into small chunks.
Squeeze the garlic pulp out of the skin.
Add the roast peppers and garlic to the cassava and season to taste with black pepper and fresh nutmeg.