Carrot & coriander mash

Ingredients 5 carrots, 1 tbsp butter, 1 tbsp coriander.

Serves: 2 Preparation: 20 minutes

There are some flavour combinations that just marry in the mind and become automatically associated with one another. Carrot without coriander is as unfathomable as spinach without nutmeg, apple without cinnamon. Roasting carrots with Eastern herbs and spices forms the basis of many soups and salads for me, but something about tonight made me crave the simple floral sweetness of the carrot and coriander alone. And mmmm how it works.

1) Peel the carrots and cut into thick discs. Steam for 15 minutes and mash or blitz in a food processor.

2) Stir in the butter and freshly chopped coriander. Season with salt and serve.

Roast tomato & sweet potato soup

Ingredients 1 lb tomatoes, 1 can coconut milk, 1 onion, 2 cloves garlic, 2 sweet potatoes, coriander, chilli flakes, 1 orange, butter.

Serves: 6 Preparation: 1 hour

This soup was a sort of Frankenstein's monster, I'll be honest, but whilst the majority of time I plan to create a specific recipe - sometimes something evolves from a "bung it" and turns out to be spectacular! I've been all about pistachios this week and whilst roasting some tomatoes to make bruschetta with my pistachio pesto I had a glut of roast tomatoes left over and also some baked sweet potato so decided to make soup. To make the juicy tomatoes go further and add a silky feel to the thick sweet potato I combined it with coconut milk and then suddenly this scrumptious spicy warm Autumn soup emerged!

1) Add the tomatoes, whole, to a lidded ovenproof dish and roast at 200 degrees for 25 minutes. This keeps every bit of that luscious tomato juice and has a completely different flavour from just boiling the tomatoes in stock. Bake the sweet potatoes in their skins for the same amount of time.

2) Peel and slice the onion and sautee in a little butter. When the onions are soft, add the garlic cloves, crushed, then take off the heat before they begin to brown.

3) Add the onions and garlic to a food processor along with the tomatoes - juice and all - and blend thoroughly. Pass through a sieve and back into the pan, then peel and blitz the sweet potato and add the smooth puree to the concentrated tomato flavoured juice in the pan.

4) Add the coconut milk, season and taste. At this point I added the juice and zest of an orange but depending on the variety of tomato you use, your soup may not need this additional tang. It's a judgement call! Simmer for a further 20 minutes.

5) Serve with crushed chilli flakes and chopped coriander.

Roast beetroot & carrot curry

Ingredients 1 can coconut milk, 1 can chickpeas, olive oil, 1 white onion, 2 cloves garlic, 1 beetroot, 2 carrots, 1 tbs cumin, 1 tbs turmeric, 1 tbs coriander, chilli powder to taste.

Serves: 4 Preparation: 1 hour

Autumn to me means a glut of roasted vegetables and beetroot with its luscious silky purple juices is never far from my mind. Using roasted vegetables in curry is somewhat unusual, I know, but that magical alchemy gives a better flavour and texture and they look so beautiful without all the colour leaching away. I like to roast a job lot at the beginning of the week to put in the fridge for salads, pasties, and to make stews and soups. They're incredibly cost-effective and this curry is utterly delicious.

1) Peel the carrots and beetroot, drizzle with a little oil and roast in a covered dish for 40 minutes.

2) Peel and dice the onion and sautee in the oil until soft. Add the garlic, spices and chickpeas and stir through.

3) Spoon the thick cream which will have risen to the top of your can of coconut milk (discarding the water below) into the pan and stir through. Allow to simmer on a low heat for 30 minutes (or until the chickpeas are soft) then add the carrot and beetroot and garnish with coriander. Serve with rice or naan.

Sweet potato chilli

Ingredients 3 sweet potatoes, 300g Quorn mince, 400g mixed beans: kidney beans, pinto beans, haricot beans, cannellini beans and black eyed beans, 1 cup rice,

2 tablespoons Rachel's Organic Greek yoghurt, olive oil, 1/2 tsp each of coriander, cumin, smoked paprika, ground ginger.

Serves: 4 Preparation: 1 hour

A good chilli brings tears to the eyes; tears of spice, tears of joy. This approach involves roasting the sweet potatoes in dry spices, infusing the soft flesh with raw flavour power, then adding beans and Quorn to give this a protein and texture kick. Creamy yoghurt rice to round it off makes this a perfect supper when you need a little warmth and comfort.

1) Peel the sweet potato and cut into chunks. Add to an ovenproof dish with a lid. Add the spices and shake the dish with the lid on. Add a good glug of olive oil and shake again to coat the sweet potato with spices and roast in the oven at 220 degrees for 45 minutes.

2) Add the rice to a pan of hot water and simmer for 20 minutes. Strain and set aside to cool.

3) Stir in the beans and Quorn and return to the oven for a further 15 minutes. Stir the yoghurt into the rice and serve with the hot chilli.

Courgette & avocado linguine

Ingredients 1 courgette, 1 avocado, 1 lemon, coriander, parmigiano, linguine.

Serves: 2 Preparation: 15 minutes

I was just plating up this meal when my waters broke, leading to the premature birth of my Starchild, but please don't blame the food! This dish is full of spring freshness - juicy courgette, creamy avocado and citrus notes of lemon and coriander make wonderful company for pasta.

1) Bring the pasta to the boil in a pan of salted water and simmer for 8-10 minutes.

2) Cut the courgette into centimetre thick slices, then quarter. Toss in freshly squeezed lemon juice and coriander, then roast in the oven at 200 degrees for 10 minutes.

3) Halve the avocados and scoop the fruit from the shell, discarding the stone. Pulse in the blender until smooth and creamy, then stir in the courgette and linguine. Serve with shavings of parmigiano.

Avocado fishcakes

Ingredients 1 avocado, 1 Maris Piper potato, smoked salmon, prawns, spring onion, old bread, coriander, lime

Serves: 4 Preparation: 30 minutes

When I posted my recipe for avocado mash last week, I knew (despite my hatred of fish) that it would make the perfect base for a fishcake. Some smoked salmon, juicy prawns, the delicate creamy avocado mash with a tangy hit of lime smothered in coriander breadcrumbs... if you like fish then you'll love this!

1) Peel and cut the potatoes, then boil in hot salted water for 20 minutes and strain away the water. Set aside to cool.

2) Pulse the bread in the blender to form crumbs and stir through some finely chopped coriander.

3) Halve the avocados and scoop the fruit from the shell, discarding the stone. Pulse in the blender until smooth and creamy, then add the potato, a squeeze of lime and pulse again to combine.

4) Chop 2 spring onions and stir through the mash, along with the salmon and prawns and season well. Form into patties and roll in the breadcrumbs.

5) You could fry these, but I baked in the oven for 15 minutes. Perfect with mayonnaise, yoghurt or even cocktail sauce

Greek baked beans

Ingredients 1 can butterbeans or cannellini beans, 1 tsp paprika, 1/2 tsp dried chilli flakes, 50g passata tomatoes, coriander

Serves: 2 Preparation: 30 minutes

Last year I worked on a number of Greek inspired recipes, and since creating this, I have eaten it four or five times in the last month - that's how much I LOVE this dish. Butterbeans have long been a favourite of mine for their delicate flavour and yielding texture and they are a fantastic base for this tangy, comforting tomato sauce. Served hot, dolloped with Rachel's Organic Greek Yoghurt,  they make a fabulous side dish.

1) Drain the can of beans and rinse away the brine. Bring to the boil in a pan of hot water, then strain in a colander and set aside.

2) Stir the paprika, chilli flakes and coriander into the passata and then stir in the beans.

3) Transfer to an ovenproof dish and bake in the oven for 20 minutes.

To make more of a meal of this, try adding some finely diced, sauteed onions to the sauce and topping with slices of tomato before baking.

Moroccan roast vegetable salad

Ingredients 1 sweet potato, 1 carrot, 1 tsp garam marsala, 1 tsp coriander, olive oil, 2 oranges, 1/4 cup sultanas, 1 cup wild rice, Quorn "chicken" pieces

 
Serves: 2 Preparation: 1 hour

Well my little toasties, it has been quite some time since I have updated this blog. Everything Goes With Toast will be 2 years old in March, which is coincidentally the same month I will be giving birth to my Starchild, and the same month David Bowie releases his first album in 10 years. A month of excitement all round! Due to the whirlwind of pregnancy I have neglected this horribly, but I hope this lovely Eastern spiced rice salad will make up for it.

1) Peel the carrot and cut into chunks, then cut the sweet potato into equal sized chunks. Add to a casserole dish along with the juice and zest of 1 orange, a teaspoon of garam marsala and a teaspoon of olive oil. Put the lid on the dish and shake thoroughly to coat the vegetables, then roast at 180 degrees for 30 minutes, shaking again after 15 minutes.

2) Add the Quorn pieces and shake to coat with flavour. Roast for a further 30 minutes.

3) Juice the other orange and put the sultanas into the juice to plump up. Set aside.

4) Rinse the rice and put on to boil. When the rice is cooked, strain the water away and add the sultanas and orange juice.

5) Add the coriander to the casserole dish and shake to coat the Quorn and vegetables, then serve the vegetables with the rice.

Stuffed pumpkin: Beef & chorizo mole

Ingredients Chorizo, beef, white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil

Preparation: 45 minutes

Halloween is a comin' and I'm filled with festive ideas for serving food. These TEENY PUMPKINS are adorable but there's not a lot of good eating in them, so they're merely a receptacle for this amazingly rich, beef and chorizo Mexican Mole. If you're a vegetarian - here's how to make my Quorn mole.

1) Slice the top from your munchkin pumpkin and carve out the flesh and seeds.

2) Roast in the oven for 25 minutes and set aside.

3) To make the filling - melt 4 squares of dark chocolate in a pan and add 1 finely chopped white onion and a glug of olive oil. When the onions have just begin to soften add the beef and chopped chorizo and stir thoroughly until the chocolate has coated the onions and meat. Add in 1 tablespoon of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine with the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans" for convenience) and stir well.

4) Spoon the filling into the munchkin pumpkin and bake for a further 15 minutes before serving.

Spicy polenta chips

Ingredients 1 cup polenta, vegetable stock, jalepenos, chilli flakes, coriander, butter, cheddar

Serves: 4 preparation: 1 hour 30

Polenta is a marvellous alternative to potato, for those who cannot eat them - or just fancy a change! I have posted a recipe previously for polenta French fries, which I think are absolutely heavenly - but these chunky, spicy chips are  equally gorgeous. Polenta doesn't fluff up exactly like a potato, but it does remain soft in the centre and crispy on the outside which is all one can ask for!

1) Measure out the polenta into a milk pan, and slowly add the vegetable stock until you achieve a porridge like consistency.

2) Finely dice the jalapeños and add to the polenta. Grate in a little cheddar, then add chilli flakes and finely chopped coriander. Make it as spicy as you like - personally if my mouth isn't smoking, it's not hot enough for me but you should cook according to your own taste.

3) Spoon the polenta mixture onto a baking tray or into a square baking dish and smooth with a spatula. Cover and refrigerate for at least an hour.

4) Turn out the solid polenta block and slice into sections to make your chips.

5) Shallow fry in a tablespoon of butter, turning regularly until a golden crust is formed, then serve hot.

Red rice burgers

Ingredients 1 cup Red rice, 1 bell pepper, white onion, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp cinnamon, 1/2 tsp chilli powder, butter, 1 garlic clove, 1 egg

Serves: 4 Preparation: 1 hour

I went to London as a teenager on a theatre trip with some school friends, and on the final night, I ordered a brown rice burger for dinner. It was the first time I'd ever had one and to this day it remains one of the most delicious things I have ever eaten. It took me 14 years to dare to recreate it (with my own spin, naturally) as I was worried that it would never live up to the glorious burger of my memory. I'm pleased to say that this spicy, juicy burger is even better. Give it a try.

1) Cover the rice with salted boiling water and, stirring frequently, simmer for 30 minutes, adding more water if necessary.

2) Remove the core and seeds from a bell pepper and finely dice it. Peel and finely dice a white onion, and crush a clove of garlic.

3) Fry off the onion in a little butter, then add the pepper and garlic along with the spices and sizzle on a low heat for 20 minutes until completely soft.

4) Add the cooked rice, straining off any remaining water in the pan and stir to incorporate. Set aside to cool just enough for you to be able to handle the mixture.

5) Whisk an egg and stir into the rice, then form patties with your hands, or by pressing into a circle mould. Bake in the oven for 10 minutes at 200 degrees and serve with salad and the condiments of your choice in a bread bap.

Sweet potato & ginger soup with harissa croutons

Ingredients 2 sweet potatoes, 1/2 pint vegetable stock, 1/2 tsp cumin, 1/2 tsp coriander, 1 white onion, 2 cloves garlic, Croutons: bread, rapeseed oil smoked chillis, garlic salt, paprika, mint, rose petals, cumin, caraway seeds, basil oil, bell pepper, Rachel's Organic Greek Yoghurt.

Serves: 3 preparation: 1 hour

This soup is nothing short of magnificent. Rich, warming and comforting with a velvet thick texture - this goes perfectly with the spicy croutons and cool dollop of yoghurt

1) Roast the sweet potatoes in the oven for 30 minutes at 200 degrees.

2) Peel and finely dice the onion and sautee in a little rapeseed oil. Add the coriander and cumin.

3) Peel the skin from the potato and stir the flesh into the spiced onions.

4) Add the vegetable stock and mash the potato into it. Leave to simmer for 30 minutes, then parse through a sieve, to leave a smooth soup. Top with a dollop of yoghurt and the croutons.

To make the croutons:

1) Remove the core and seeds from the bell pepper, then roast until the skin is almost completely blackened. Allow it to cool, then peel off the charred skin carefully.

2) Blitz the dried, smoked chilli in a blender, then add to a mortar and pestle and grind into a relatively fine dry paste. The ratio of spices is relatively simple for my recipe, though of course you can adjust for taste. Add 1 tsp garlic salt, 1 tsp paprika, 1 tsp cumin, 1 tsp caraway seeds and grind into the chilli. Add a teaspoon of basil oil.

3) Add the bell pepper, 2 or 3 mint leaves and the rose petals (about half the petals from a single red rose) into a blender and pulse.

4) Stir the rose, mint and pepper mixture into the spice and oil paste - now you have harissa!

5) Spread a thin layer of harissa onto a slice of bread, then cut into squares. Fry off in a drizzle of rapeseed oil until crisp. 

Carrot, coriander & feta fritter‏

Ingredients 60g polenta, cumin, 1 egg, coriander, carrot, feta, olive oil (Optional: Rachel's Organic Greek Yoghurt)

Serves: 2 preparation: 10 minutes

Fritters are traditionally a sort of savoury doughnut, but thin like a pancake full of stuff, but like potato cakes - I like to make mine a bit thicker. Here the sweetness of the carrot, the perfumed coriander and cumin contrast beautifully with the salty tang of feta. This is pictured with a kiwi and orange sauce.

1) Whisk an egg and stir in the polenta.

2) Finely chop the coriander, cut the feta into chunks and grate the carrot. Stir into the polenta. If the texture is a little dry I like to add in a little Greek yoghurt.

3) Form a patty and drop onto a lightly oiled pan. Sizzle for 2-3 minutes on each side then serve.

Carrot & coconut soup

Ingredients   10 carrots, 1 pint vegetable stock, 1 can coconut milk, coriander, 1 leek, butter

Serves: 4 Preparation: 1 hour

"The carrot has mystery. Flowers are essentially tarts. Prostitutes for the bees. There is a certain je ne sais quoi - oh, so very special - about a firm, young carrot." ~ Uncle Monty (Withnail & I)
He may be a terrible... but he's right you know! Carrots are wonderful, so sugary sweet and surprisingly juicy for such a firm, woody vegetable and are perfect combined with the sweetness of coconut milk and the savoury leek. A definite comfort soup!

1) Peel the carrots and dice - the smaller the chunks the quicker it cooks obviously, but the less cooking time, the more colour and nutrients are kept in the carrots so put in a bit of extra prep!

2) Slice the leek and fry off in a little butter, stir in the carrots to glaze a little before adding the stock.

3) Simmer until the carrots are soft, then strain the carrots from the stock and puree thoroughly in a blender.
Pass the carrot flesh and leeks through a sieve and back into the stock.

4) Return to the hob, adding the can of coconut milk and some chopped coriander and warm through. Season to taste and serve.

Stuffed Cabbage: Mexican mole

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil, Rachel's organic Greek yoghurt, mozarella, savoy cabbage.

Serves: 6 Preparation: 1 hour

I often get dejected emails from people who cannot or choose not to eat products containing flour and I'm always surprised by how many of them do not ever think of wrapping the contents of a sandwich in iceberg lettuce rather than bread or a tortilla, or don't think of using a razor thin shaving of courgette or other vegetables to replace pasta in tagliatelle or cannelloni. The same goes for the humble cabbage leaf. I would far rather use savoy cabbage over vine leaves - they taste fantastic, they're more robust and easier to handle and the fabulous wrinkly texture is perfect for stuffing because all the little nooks and crannies are filled. This dish is a wonderful alternative to tortillas when making enchiladas.

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

6) Add the greek yoghurt and grated mozarella into a milk pan with a pinch of salt and stir on a low heat until the cheese is incorporated. Pour over the tortilla rolls and add extra cheese and a sprinkling of cayenne pepper. 

4) Blanch the cabbage leaves in hot, salted water for 5 minutes, then plunge into ice-cold water so that the leaves retain their colour.

5) Dry thoroughly (I found shaking them outside before patting them with kitchen roll to be the easiest way) and spoon 2 tablespoons of the mixture into the centre. Roll up as you would a burrito and place seam side down in a casserole dish - as below.

6) Rather than completely covering the cabbage, I thought a tablespoon and a half or so on top of each leaf to be sufficient. Bake in the oven for 10 minutes until the sauce bubbles and serve!

Chachouka

Ingredients 2 bell peppers, 10 baby plum tomatoes, 1 white onion, 2 cloves garlic, 200g spinach, 2 eggs, 1/2 tsp cumin, 1 tsp coriander, 1/2 tsp paprika, pinch saffron, 1 tsp chilli powder, olive oil, butter

Serves: 2 preparation: 30 minutes

Chachouka is a North-African casserole - I remember strings of melting soft onion, spices and the sharpness of the saffron and tomato under creamy egg yolk the first time I tried it in Paris, years ago. Because, as you know, I loathe onion - I've added spinach to the mix with fabulous results.

1) Slice the tops from the bell peppers and remove the seeds. Remove the portions of flesh from between the membranes and slice into strips. Roast in the oven along with the whole tomatoes for 15 minutes at 200 degrees, drizzled with a little oil.

2) Peel and slice the onion, then break into rings. Sautee in a little butter along with the spices on a medium heat for 15 minutes, adding the garlic at the last 2.

3) Stir in the spinach, pepper and tomatoes, then transfer to an ovenproof dish. Press wells into the surface with a tablespoon and crack the eggs into them. Bake in the oven until the egg white has just turned opaque, then serve.

Quorn Guinness Mole

Ingredients Guinness, 400g kidney beans, pinto beans, cannellini beans and haricot beans, 6 squares 70%-80% dark chocolate, 1 white onion, 1 tbsp cumin, 50g coriander, olive oil, tomato passata, 1 tsp cayenne pepper.

Serves: 4 Preparation: 30 minutes

A mole (rhymes with Ole!) is a traditional Mexican dish but like most Mexican cuisine, it has been cooked for generations according to family tradition, so there are literally thousands of varieties and one would be hard pressed to make it accurately when one person will give you a list of 30 suggested ingredients and the next over 100! The last of my very belated St Patrick's Day Guinness recipes!


1) Peel and finely dice the onion and fry off in a little olive oil with the cumin and cayenne pepper.


2) Add a packet of Quorn mince and half a pint of Guinness. Allow the Guinness to reduce for 4 minutes before adding the squares of chocolate.


3) Once the chocolate has melted, add the beans (Tesco sell "taco beans", 2 cans of which are perfect) and a little passata tomatoes. Stir through some finely chopped coriander and then allow to simmer until the sauce has thickened before serving.


Perfect with rice, nachos, stuffed into taco shells or tortillas.

Guiness & pork tenderloin mole

Ingredients Pork loin, 1/2 pint Guinness, 400g kidney beans, pinto beans, cannellini beans and haricot beans, 6 squares 70%-80% dark chocolate, 1 white onion, 1 tbsp cumin, 50g coriander, olive oil, tomato passata, cayenne pepper.

Serves: 4 preparation: 2 hours


A mole (rhymes with Ole!) is a traditional Mexican dish but like most Mexican cuisine, it has been cooked for generations according to family tradition, so there are literally thousands of varieties and one would be hard pressed to make it accurately when one person will give you a list of 30 suggested ingredients and the next over 100! This recipe was created with someone who loves Mexican food but can't handle hot spices in mind (The Boy) so please do adapt the heat at will. The last of my very belated St Patrick's Day Guinness recipes - I guarantee that this pork will just fall apart and melt in your mouth... enjoy!


1) Add a little oil to a frying pan or griddle big enough to take a loin of pork and seal the meat for about 5 minutes, rolling it frequently until it is just coloured. Remove from the pan and set aside.


2) Add a peeled, diced onion to the pan and fry off in the oil and meat juices until clear and soft. Add the Guinness and reduce for 2 minutes.


3) Add the cumin, pieces of chocolate and stir until they have melted before adding the beans (Tesco sell "taco beans", 2 cans of which are perfect) and a little passata tomatoes. Stir through some finely chopped coriander.


4) Set the pork in a roasting dish and pour the sauce over. Roast, covered in the oven for an hour and a half, stirring every 30 minutes to ensure the beans on the surface do not dry out.


5) The pork will just pull apart and this shredded pork can be served with rice, in tortillas... however you like!

Southern Comfort fajitas

Ingredients 300g Quorn steak strips (or beef steak strips), southern comfort, tomato passata, 1 white onion, iceberg lettuce, soured cream, butter, jalepenos, cumin, cheddar, tortillas, Guacamole: 3 avocados, jalepeno, lime, coriander, soured cream, avocado oil.

Serves: 6 preparation: 20 minutes

I have never been a fan of Southern Comfort - the smell turns my stomach and I find the taste too sweet. Usually when cooking Mexican food I use tequila but a lack of tequila and the dregs of a bottle of SoCo that someone brought to a party recently made me wonder if the fruity, spicy flavour would work well as an alternative. Turns out it did! Enjoy...


1) To make guacamole, see my previous recipe.


2) Marinate the Quorn in Southern Comfort for about 5 or 10 minutes (it's like a sponge and will soak it right up - if you're using beef you might want to make it an hour beforehand).


3) Peel and finely dice the onion and sautee in a little butter until completely soft. Add the Quorn and any excess Southern Comfort and cook off the alcohol.


4) Add a little tomato passata, cumin and some chopped jalepenos to taste


5) Serve with shredded iceberg lettuce, grated cheddar, guacamole and some soured cream in a tortilla.

Sweet potato & feta burrito

Ingredients 1 sweet potato, 100g feta, 1/4 cucumber, tortilla, cumin, paprika, chilli powder, onion powder, dried coriander, Hummus: Chickpeas, garlic, olive oil, lemon juice, sesame seeds

Serves: 2 preparation: 30 minutes

Now that the summer months are approaching, I'm looking forward to sitting outdoors to eat a refreshing, light lunch instead of huddled in the warmth of the office eating leftovers from the night before. This combination of soft, spicy sweet potato, crunchy cucumber, tangy feta and smooth savoury hummus is the perfect filling for a soft tortilla.


1) To make your own hummus, see previous recipe.


2) Slice the sweet potato into chunks and drizzle with olive oil before tossing in a bowl with the dry spices so that the potato is coated evenly.


3) Roast in the oven, skin side down for 20 minutes then set aside to cool.


4) Slice the feta and cucumber into chunks of similar size and along with the  sweet potato spoon on the centre of the tortilla in a straight line. I think this works best by pressing it onto a layer of hummus, though you could dollop hummus over it instead of course.


5) To fold the burrito, take the left and right side and lift to ensure the contents are dead centre, then first fold the bottom over the contents, then the left and right sides and tuck in the top. This will keep it all intact in your lunchbox. Serve cold.