Paul Flynn, chef and owner of The Tannery Restaurant offers a couple of suggestions on today's Food slot with Sean Moncrieff 

Sweet potato ,chick pea and Cauliflower Korma

Serves 4

I onion finely diced
2 cloves of Garlic chopped
I knob of ginger peeled and grated
3 tbsp sunflower oil
I tin chopped tomatoes
I tin chick peas rinsed
1 sweet potato peeled and cut into small chunks
I small cauliflower cut into florets
I pkt of Green saffron Korma mix or I tbsp curry paste
Some basil leaves or corriander to serve
150 mls of cream or natural yoghurt

• Sweat the onions ginger and garlic in the sunflower oil for 10 mins, add the spices and cook out a little.
• Add all the vegetables , tomatoes stock cube and cream. If you think it's a little dry add 1/2 a tin of water to the pot.
• Cook gently for 20 mins or so until all the veg are soft but not mushy.
• Season and serve with the Basil or Corriander

 

Baked Sweet Potato with Feta Cheese, Spinach and Chilli Pumpkin Seeds

A new funky take on the humble baked potato

Serves 4

2 sweet potatoes scrubbed and halved lengthways
I pkt baby leaf Spinach (250g) washed
2cloves of Garlic (10g) crushed
I pkt Feta Cheese
I/2 pkt Pumpkin seeds (85g)
4 tbsp olive oil (50ml)
A lg knob of Butter (60g)
A pinch of Hot Chilli Powder
Salt and Pepper

Preheat the Oven to 180 degrees

• Drizzle the olive oil onto a roasting tray , season the oil and place the sweet potatoes cut side down on the oil,cover with foil and put in the oven for 1hr - 1.15 mins, depending on the size of the potato, until soft.
• When the potatoes are cooked , melt the butter over a medium heat and add the garlic and chilli powder followed by the pumpkin seeds. 
• Cook the seeds gently for 5-6 minutes.
• Add the spinach and wilt for 2 minutes.. 
• Season and serve on top of the sweet potato then crumble the Feta Cheese on top.