Salmon and Prawn Fish Pie

There is a lot of veg packed into this fish pie, it is a really yummy dish. 

Salmon and Prawn Fish Pie
(Serves 4)

olive oil
1 rasher bacon, sliced
1 large carrot
1 bunch spring onions
½ bunch fresh flat-leaf parsley
2 tbsp plain flour
600ml semi-skimmed milk
2 tsp mustard
400g frozen chopped spinach
4 x 120g salmon fillets
200g raw peeled prawns
400g frozen peas
125g feta cheese
600g sweet potatoes
600g cauliflower

Preheat the oven to 180C.

Put the bacon into a large roasting tray with 1 tsp of oil, then put on a medium heat. Wash and trim the carrot and spring onions, chop into 1cm dice, and once the bacon is lightly golden, stir them into the tray.

Finely slice and stir in the parsley stalks. Cook for 10 mins to soften, stirring regularly, then stir in the flour. Gradually pour in the milk, bring up to a good simmer, then stir in the mustard and frozen spinach. Simmer for 5 to 10 mins, or until the spinach has thawed.

Chop the salmon into bite-sized chunks, halve the prawns, finely chop the parsley leaves and stir it all through the sauce with the frozen peas, then crumble the feta over the top and turn off the heat.

Meanwhile, wash the sweet potatoes and cauliflower (leaving the skins on for extra nutritional benefit) and chop into 3cm chunks. Cook in a large pan of boiling salted water for 15 mins, or until cooked through, then drain and mash well, taste, and season. Gently spoon the mash over the fish pie filling, spreading it out with a fork. Bake for 40 mins, or until golden and crisp on top, and bubbling at the edges.

Three Bean Chilli and Sweet Potato Bake

This is a lovely beany chilli bake, easy to make and get on the table.

Three Bean Chilli and Sweet Potato Bake (from Waitrose)
(Serves 4)

1 tbsp oil
1 onion, chopped
1 tbsp chipotle paste
2 tsp sweet smoked paprika
400g can chopped tomatoes
400g can kidney beans, drained and rinsed
400g can cannellini beans, drained and rinsed
400g can borlotti beans, drained and rinsed
1 tbsp tomato purée
500g sweet potatoes, scrubbed and cut into ½cm slices
50g cheddar cheese, grated

Preheat the oven to 200°C. Heat the oil in a large pan and fry the onion for 3-4 mins, add the chipotle paste and paprika, cook for 1 min. Add the tomatoes, beans, tomato purée and 100ml water and cook for 5 mins. Season, then transfer to a shallow ovenproof serving dish.

Meanwhile, cook the sweet potatoes in boiling water for 5 mins until just softened, layer them on top of the bean mixture. Sprinkle over the grated cheese.

Bake in the preheated oven for 30 mins, until piping hot and the sweet potatoes are golden in colour.

Curried Sweet Potato and Lentil Stew

I wanted something super healthy when I came out of hospital, so I helped my Mum make this delicious curried lentil and sweet potato stew. It was lovely comfort food and the yoghurt really cut through the flavours.

Curried Sweet Potato and Lentil Stew (from Love and Lemons)
(Serves 4)


1 tbsp oil
½ onion, chopped
2 carrots, chopped
2 garlic cloves, crushed
½ tsp fresh ginger, minced
1 large sweet potato, chopped
2 tsp curry powder
¼ tsp ground cardamom
150g dried red lentils
1l vegetable stock
125g chopped green beans
75g frozen peas, thawed
120g spinach
juice 1 lime, plus extra lime wedges for serving
juice ½ small lemon
pinch chilli flakes
small bunch coriander, chopped

for the Yoghurt Sauce
125g greek yoghurt
½ tsp extra-virgin olive oil
squeeze lemon or lime juice
salt and pepper

Heat the oil in a large pan over a medium heat. Add the onion and a few pinches of salt and pepper and cook for about 5 mins until soft. Add the carrots, garlic, ginger, and sweet potatoes and stir. Add the curry powder, cardamom, and season. Stir again and cook until the spices are fragrant, about 1 min. Add the lentils and stock. Reduce the heat and simmer until the carrots and sweet potatoes are soft, 20 to 30 mins.

Meanwhile, mix together all the ingredients for the yogurt sauce.

Use an immersion blender (or a potato masher) to coarsely blend the stew. Add the green beans, peas, and spinach and cook for another few mins. Add the lime juice, lemon juice and chilli flakes and stir to combine.

Divide into 4 bowls and sprinkle with coriander. Serve with the yoghurt sauce.

Tex-Mex Twice Baked Sweet Potato

A couple of weekends ago a friend came over and we spent the day watching Elf and Big Hero Six on DVD. For lunch I made these stuffed sweet potatoes. I had a giant sweet potato so I cooked that and split it in half and it was more than enough for both of us. This was a delicious change from a normal baked potato and I would recommend the yoghurt as it makes the sweet potato less claggy in the mouth!

Tex-Mex Twice Baked Sweet Potato (adapted from Skinny Taste)
(Serves 4)

4 medium sized sweet potatoes
125g Greek yogurt
1 tsp taco seasoning
1 tsp oil
1 red bell pepper, chopped
1/2 red onion, chopped
1 tsp chilli powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin a pinch of salt
80g canned black beans, rinsed and drained
1 small can sweetcorn, drained
8 tbsp mild or spicy salsa
40g cheddar or Montery Jack cheese, grated
chopped coriander/spring onions

Preheat the oven to 200C.

Prick the potato all over with a fork and bake for about 45 mins to 1 hr until the potato is soft and the skin is crispy.

Combine the yoghurt and taco seasoning in a small bowl and mix well.

Heat the oil in a frying pan over a medium heat. Add the peppers, onions, chili powder, paprika, cumin and salt and cook for about 5 mins. Add the black beans and sweetcorn, stir and cook for another 5 mins.

Remove the potato from the oven and change to the grill setting.

Slice the potato lengthwise down the middle and scoop out the potato flesh into a bowl, being careful not to tear the skin. Add the bean, pepper mixture and mix together. Put the filling back into the potato skins and top with the grated cheese. Put the potato under the grill for 5 mins until the cheese is golden, keep your eye on it.

Top with 2 tbsp of the Greek yogurt mixture and 2 tbsp of salsa, sprinkle over coriander and spring onions and serve.

Vietnamese Lamb Shank with Sweet Potatoes

I don't get to eat lamb shanks very often so the recipe has to be special. This seemed like a really lovely recipe but actually it was a bit disappointing. I had to use beef stock and it was a little bit too strong it overpowered the Vietnanese flavours. The meat however, was really lovely and tender it melted in the mouth. I served it with a lovely pickled mooli or carrot salad.

Vietnamese Lamb Shank with Sweet Potatoes (from Good Food Magazine December 2009)
(Serves 4)
 

2 tbsp groundnut oil

4 lamb shanks

2 onions, halved and cut into half moons

2 tbsp finely chopped fresh root ginger

3 garlic cloves, finely sliced

2 red chillies, both deseeded, one chopped and one thinly sliced

1 tbsp soft brown sugar, plus 1 tsp

3 star anise

2 lemongrass stalks, tough outer leaves removed, then bruised

1.2l lamb stock

1½ tbsp tomato purée

4 sweet potatoes, peeled and cut into big chunks

2 tbsp fish sauce

juice 2 limes

big handful mint leaves, torn

handful basil leaves

 

Heat oven to 160C. Heat 1 tbsp of oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.

Cover and cook in the oven for 1½ hours, then add the sweet potatoes and cook for 1 hour more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar, then scatter with the mint, basil and the sliced chilli to serve

Jamie's 15 Minute Meals: Sea Bass and Crispy Pancetta with Sweet Potato Mash and Asian Greens

This was massively tasty and it didn't take much more than 30 mins. I used bacon rather than pancetta but the saltiness with the fish was perfect. Just the whole thing worked really well and the flavours really complimented each other.

Sea Bass and Crispy Pancetta with Sweet Potato Mash and Asian Greens

(From Jamie's 30 Minute Meals)

(Serves 4)

For the mash

700g sweet potatoes

2 limes

small bunch fresh coriander

2 tbsp mango chutney

splash soy sauce

For the greens

1 red chilli

1 garlic clove

2 tbsp soy sauce

1 lime

splash sesame oil

100g green beans

1 head broccoli

For the sea bass

8 thin slices of pancetta

4 sea bass fillets

1 tsp fennel seeds

1 lemon

MASH: Wash the sweet potatoes, trim off any gnarly bits, then stab them a few times with a knife. Put in a large microwave-safe bowl, halve one of the limes and add to the bowl, then cover with a double layer of clingfilm and microwave on full power for 12 minutes, or until cooked through
. 

GREENS: De-seed and finely chop the chilli, adding half to a large serving bowl and setting the rest aside. Crush the unpeeled clove of garlic into the bowl and add 2tbsp of soy sauce and 4-6tbsp of extra virgin olive oil. Squeeze in the juice of 1 lime and add a splash of sesame oil. Mix, taste and tweak with the soy sauce if needed. 
 

Trim the asparagus stalks. Quarter the head of the broccoli lengthways from the head to the base of the stalk. 
 

SEA BASS: Put the pancetta into the frying pan with a drizzle of olive oil. Keep an eye on it, turning when crispy.
 

(There's a bit for the drink in here but I didn't make that!)
 

SEA BASS: By now the pancetta should be golden so remove it to a plate, leaving the fat in the pan. Add the fish to the pan, skin side down. Shake the pan and use a spatula to press the fillets flat for a few seconds. 
 

Pound 1tsp of fennel seeds in a pestle and mortar and scatter over the fish from a height with a pinch of salt and pepper. Finely grate over the zest of 1 lemon, then cut the lemon into quarters and set aside. 
 

MASH: Finely chop the coriander on a large wooden chopping board, setting a few leaves aside for the garnish. Add the mango chutney, a good splash of soy sauce, a drizzle of extra virgin olive oil, the juice from ½ a lime and the reserved chopped chilli. Chop and mix everything together on the board.
 

GREENS: Fill the large saucepan with boiling water and add a large pinch of salt. Add the broccoli and asparagus, making sure they are completely submerged. Put the lid on and turn the heat to high
. 

SEA BASS: Check the fish - once the skin is golden and crispy, turn the heat down to low - but have confidence to let the skin become good and crispy before reducing the heat. 

 

MASH: Carefully tip the sweet potatoes on top of the mango chutney mixture and use a knife or masher to chop and mash everything together, including the skins. Season to taste, adding more fresh lime juice if needed.

SEA BASS: Take the pan of fish off the heat and flip the fillets over so they gently finish cooking on the flesh side. Return the pancetta to the pan to warm through, then serve the fish and pancetta on top of the board of mash. Pop the lemon wedges on the side for squeezing and sprinkle over the reserved coriander. Take to the table.

GREENS: Drain the broccoli and asparagus in a colander, then tip into the serving bowl with the dressing, quickly toss and take to the table. 

Sweet Potato and Sausage Salad

This salad is so good, there really is something very comforting about warm sausage and warm sweet potato but in a salad. I cannot bear to think what might in low fat sausages, which the WW recipes usually recipe call for so I've always used awesome quality sausages. If you used low fat sausages the ProPoints would be 7, I have no idea for normal sausages.

































































Sweet Potato and Sausage Salad (from WW Soups and Salads)
(Serves 4)


600g sweet potato
cooking spray
4 sausages
4 shallots
small bunch chives, chopped
salt and pepper
4 tbsp crème fraiche
1 tbsp Dijon mustard
salad leaves


Preheat the oven to 220C.


Place the sweet potatoes in a roasting tin, spray with the cooking spray, season and roast for 30 mins until tender.


Put the sausages into a separate tin and bake alongside the sweet potato for 30 mins until browned all over and cooked through, you may need to turn them halfway through cooking. Leave to cool slightly and slice.


Heat a frying pan, spray with cooking spray and cook the shallots for 5 mins until softened, adding a splash of water if they start to stick.


Place the sweet potato, sausages, shallot and chives into a bowl. Mix together the crème fraiche and mustard and spoon over the potato mixture, toss together until well combined.


Put the salad leaves into 4 individual bowls, top with the potato and sausage mixture and serve.

Spiced Sweet Potato Burgers

I've been wanting to make these for ages and finally got around to it. They are lovely and spicy and of course you can adjust the curry powder and chilli flakes to your liking. This was hot enough for me!

Spiced Sweet Potato Burgers (from Waitrose Magazine)
(Serves 4)

2 sweet potatoes, 550g, peeled and cubed
3 tbsp oil
1/2 red onion, finely chopped
2 tsp curry powder
1/2 tsp chilli flakes
400g can butter beans, drained and rinsed
1 tbsp mango chutney
3 tbsp chopped coriander

Preheat the oven to 200C. Toss the sweet potato and 2tbsp oil, season. Spread out on a lined baking tray and roast for about 30 mins until golden.

Heat the remaining oil in a frying pan and gently fry the onion for about 5 mins, add the spices and fry for 2 mins.

In a bowl mash the beans with a fork into a chunky puree. Mash in the cooked onion and sweet potato. Stir in the chutney and coriander; season. Shake 4 burgers out of teh mixture and then bake on a lined baking sheet for 25 mins until golden.

Serve in a roll with mango chutney, onion and lettuce.

Sweet Potato and Feta Salad

The first week back at school has been partly manic, partly relaxed  and I've also been out a couple of evenings this week, as well as zumba, so I am very thankful for my Meal Plan, it takes the pressure off having to think of things to cook!

This was a delicious salad, again part of vegetarian week. The whole thing works really well together as a dish and the combination of the sweet potato, balsamic and feta is scrumptious! It makes me wish I was home for lunch all the time so I could have lovely hot salads.

Sweet Potato and Feta Salad (from Olive Magazine July 2006)
(Serves 4)

800g orange sweet potatoes, cut into slices
3 tbsp olive oil
100g baby spinach
4 tbsp pine nuts, toasted
1 small red onion, cut into thin wedges
200g feta cheese, crumbled
3 tbsp balsamic vinegar
2 tbsp clear honey
1 tbsp wholegrain mustard

Simmer the sweet potato slices in salted water for about 5 minutes until only just turning tender. Drain, cool, then toss with 2 tbsp olive oil and season.

Heat a griddle pan and cook the sweet potato slices for a few minutes each side, carefully turning only once, until completely tender and chargrilled.

Meanwhile whisk the balsamic, 1 tbsp olive oil, honey and mustard together and season well.

Toss the spinach, pine nuts and red onion together and scatter over a large serving platter. Top with sweet potato and feta and drizzle with the dressing.

Smoked Haddock and Sweet Potato Pie

I am loving sweet potato at the moment and I bought a load of smoked haddock when it was on offer so when I found this fish pie recipe I had to make it. It's so simple yet so tasty. You could add pretty much any veg instead of spinach, leeks would work well I think. I served it with a large green salad.

Smoked Haddock and Sweet Potato Pie (adapted from The Ultimate Philadelphia Cookbook)
(Serves 4)
(11 WW ProPoints per serving)

 1kg sweet potatoes, peeled and cut into 3 cm cubes
120g soft cheese with garlic and herbs
300g undyed smoked haddock
300g haddock loin
100g spinach
2 tbsp milk
1 tsp old bay seasoning

Preheat the oven to 190C. In a large saucepan cover the potatoes with water, bring to the boil and cook for about 10 mins or until soft. Drain well mash with 20g of the soft cheese. Set aside

Place the fish in a steamer and steam for 8-10 mins or until just cooked, add the spinach to wilt for the last couple of minutes.. Remove the skin and any bones, flake the fish and place in a large ovenproof dish.

Combine the remaining soft cheese and milk and spoon over the fish. Sprinkled with the Old Bay Seasoning and top with the mash sweet potato and bake for 20 mins until the sauce is bubbling around the edges of the dish and the potato is browned.

Baked Sweet Potato

This is a lovely alternative to using a normal potato for baking. I love twice baked jacket potatoes with a gorgeous crispy skin and cheese and ham or bacon and whatever's in the cupboard or fridge thrown in and then grilled for a couple of minutes. So so good.

















Baked Sweet Potatoes (from The Ultimate Philadelphia Cookbook)
(Serves 2)
(8 WW ProPoints per serving)

2 medium sweet potatoes
50g extra light soft cheese
4 bacon medallions
6 cherry tomatoes, quartered

Preheat the oven to 200C. Prick the potatoes with a fork and microwave on high for 5 mins. Transfer the potatoes to the oven for 20 mins until cook through. Alternatively cook in the oven for about 45 mins until cooked through.

Cut the potatoes in half lengthways and scoop out the flesh with a spoon, keeping the skin intact, and mash with the soft cheese. Stir in the bacon and tomatoes and season with black pepper. Return the mash to the potato shells.

Heat the grill to medium. Place the potatoes under the grill until browned on top. Serve warm with a green salad.

Zebra Burger

This one is not really a recipe, we all know how to put a burger together. But this is no ordinary burger, this is a Zebra burger! There is a fantastic stall on Borough Market which sells all kinds of exotic meat, from Kangaroo to Camel and Springbok to Elk, a lot of which come in a burger form. Gamston Wood Farm is in Nottinghamshire and this is where the meat comes from. I like the idea that there are lots of weird and wonderful creatures running around this farm in Nottinghamshire, whether or not this is true I don't know, but it's a lovely idea.

Their main seller is ostrich meat, a really lean meat but really flavourful. Now ostrich is nothing new to me, I grew up not far from an ostrich farm, so have been eating it since I was a teenager but the other meats are something else, the meats change seasonally and they always have about 8 different meats on sale at Borough  Market every Friday and Saturday. I bought a selection of the burgers and have been trying them over the last few weeks. I love trying all the different meats, after all it's not often you get served zebra for dinner!

The meat from all of these exotic animals is fairly lean, so good for keeping me trim, the burgers are about 4 WeightWatchers Pro Points per serving and it's also exciting to try new things! I pan fried this burger so that I could get it medium in the middle and then I put it in the oven with some cheese on top for a couple of minutes for the cheese to melt. It was lovely and pink in the middle and delicious. I added some pickles, tomatoes and lettuce and served it with spicy sweet potato chips.

Sweet Potato and Chickpea Soup

Last week I cooked for my sister on Sunday night, we are both trying to loose a bit of weight so I thought soup would be the perfect dinner. This was so quick and easy to make after a day in the library, less than 20 mins including prep time.



I didn't have any milk in the fridge so I just left it out and the soup was still delicious. I served it with garlic bread.

Sweet potato and chickpea soup (from Good Food Magazine)
(Serves 2)

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, sliced
1 tsp ground cumin
1 tsp ground coriander
1 sweet potato, cut into 1 cm cubes
600ml hot vegetable stock
220g tin chickpeas, drained
1 tbsp sour cream
50 ml milk

Heat the olive oil in a pan; soften the onion for 3 mins. Add the garlic cloves, cook for 3 mins more. Add the cumin and ground coriander and cook for 1 min.

Add the sweet potato and fry for 2 mins, then pour over the vegetable stock. Boil for 10 mins until potato is tender. Add the chickpeas. Heat through before whizzing until smooth.

Stir in the soured cream and milk and serve.

Chinese-style Roast Chicken with Spicy Potatoes and Stir-fried Vegetables

I am in the middle of essay hell again! I have an essay on e-books due in the week after next, I have at least started the reading for it and I am hopeful it will get done in time! Its just not a very interesting topic! This necessitates some good old comfort food, especially as although the snow has now largely gone, it still cold out there!

Last weekend I made Chinese Style Roast Chicken from one of my Leiths cookbooks. Roast chicken is one of my favourite meals, although usually done more traditionally with roast potatoes, parsnips, bread sauce, etc, so it was nice to try an alternative.



This recipe was really tasty, the chicken came from Borough Market so I knew it was good quality, but it was so tender and the leg meat just fell off the bone. The flavours worked really well together, and the sherry gravy was delicious. I used sweet potato instead of ordinary potatoes for a bit of variation and that worked really well too.

Chinese-style Roast Chicken with Spicy Potatoes and Stir-fried Vegetables (adapted from Leiths Simple Cookery)
(Serves 4)

1 x 1.35 kg chicken, giblets removed
2 tbsp dark soy sauce
2 tbsp oil
1 stick of cinnamon
1 star anise
2 large sweet potatoes, cut into 1 1/2 cm cubes
1/2 tsp Chinese five spice
1/4 tsp cayenne pepper
1 tsp salt
2 tbsp clear honey
1/2 glass of sherry mixed with 1/2 glass of water
2 tsp cornflour
450g mixed vegetables ready to stir fry
salt and pepper

Preheat the oven to 200C. Weigh the chicken and calculate the cooking time at 20 mins per 450g plus 20 mins.

Smear the chicken all over with soy sauce, then drizzle with 2 tbsp oil. Put the cinnamon and star anise inside the cavity of the chicken. Place in a roasting pan and roast in the top of the oven for the calculated time.

Meanwhile, toss the sweet potatoes in a little oil, the Chinese five spice, cayenne and 1 tsp salt. Roast in the oven for about 20-25 mins until crisp.

After the chicken has been roasting for 1 hour, remove it from the oven and brush it with the honey. Pour the sherry and water mixture into the bottom of the roasting pan and return to the oven until the chicken is cooked.

When cooked, remove the chicken from the roasting pan and keep warm. Heat the roasting pan on the hob, scraping any sediment from the bottom of the pan to dissolve it. Taste and if the flavour is too strong, add more water, if too weak, boil vigorously to reduce. Miss the tsp of cornflour with 2 tsp of warm water. Slake the cornflour into the sauce. Bring to the boil, the cook for a further 2 mins, adding more water if the sauce becomes too thick. Season with salt and pepper.

Just before serving, stir-fry the vegetables in a large wok or frying pan with a little soy sauce and 1 tsp of honey if desired.

Carve the chicken and serve with the vegetables, potatoes and sauce.

Indian Salmon Cakes

Yesterday lunchtime I received a call from my sister asking if we could make dinner that evening instead of tonight. My sister and I usually make dinner for each other, or go out for dinner on a Sunday night. This is mainly because its the one night of the week where we both wouldn't usually do anything and it means we can meet up and have a chat. So it was a good job I had made four of these Indian Salmon Cakes.



I left them in the fridge overnight to harden as I have had huge problems in the past with fishcakes falling apart as they cook and these were perfect, just the right amount of spice. We had crisps and dips to start with and she had my last Lemon Souffle for pudding and I had an Apple Tarte Tatin. As I knew we would be having a starter and pudding, I didn't add any carbohydrate to the main course, but they would be nice served with basmati or pilau rice.

Indian Salmon Cakes (adapted from Olive Magazine March 2008)
Serves 2

1 large sweet potato, about 300g, peeled and cut into small chunks
Indian curry paste (I used Balti paste, about 1 tbsp.)
180g tin skinless and boneless red salmon
a large handful breadcrumbs
a small bunch coriander, chopped
4 tbsp natural yogurt

Boil the sweet potato for 5 minutes then rinse in cold water. Drain really well and mash with the curry paste. Flake the salmon. Add to the potatoes with the breadcrumbs and half the coriander, mix and form into 4 cakes. Chill for 30 minutes or overnight.

Heat 1 tbsp olive oil in a large non-stick pan and fry the cakes for 3 minutes each side until golden and warmed through. Sit 2 cakes per person on some wilted spinach or watercress and serve with natural yogurt.

Crazy Insomnia and a Mini Roast

I travelled to my parents house yesterday and finally finished my Christmas shopping. Hurray! I had a delicious meal last night of Moroccan Lamb with Couscous and Salad, made by my mum and there are leftovers, which I fully intend to eat for lunch today. There was wine a plenty and I went to bed very happy. However at about 3am this morning I was hit by crazy insomnia and could not go back to sleep, argh. So I finished my book, Comfort Food by Kate Jacobs which is really very good and have now wrapped all my Christmas Presents as well, and it is only 7.45am and I'm still awake and functioning!

Anyway moving on from the lack of sleep, last weekend I made a Mini Roast just for me. I love the experience of a roast and I do think its worth doing with smaller birds just for one, plus I had plenty of leftovers for a chicken sandwich and I made stock from the bones, no waste here! This was an adapted version from Nigella Express and I apologise for the strange picture, I was hungry and ate the skin before taking the picture!

Roast Poussin with Sweet Potato (adapted from Nigella Express)
(Serves 1)

1 poussin
2 tbsp garlic oil or wok oil (or use a blend of vegetable oil, sesame oil and crushed garlic)
1 sweet potato, skin on
¼ tsp ground cumin (I used Paprika instead of Cumin)
¼ tsp ground cinnamon
large bunch watercress
squeeze lime juice, to taste
salt and freshly ground black pepper

Preheat the oven to 220C/425F/Gas 7.

Place the birds into a baking dish or deep baking tray and drizzle over one tablespoon of the oil.

Cut the unpeeled sweet potatoes into 5cm/2in cubes and place them into another baking dish.

Drizzle over the remaining tablespoon of oil and sprinkle over the ground cumin and cinnamon. Gently shake the tin to combine the ingredients.

Transfer both the poussins and the sweet potatoes to the oven and roast for 45 minutes, or until the poussins are completely cooked through and the sweet potatoes are tender.

Season, to taste, with sea salt and freshly ground black pepper and squeeze over a little lime juice and serve with the watercress.