Garlic Chilli Prawns & Mashed Sweet Potato

Boil a kettle

Peel and chop the sweet potato[es] into bite-sized pieces

Add the chopped sweet potatoes to a pot of boiled water and bring to the boil over a high heat

Cook for 10-15 min or until fork-tender

Once done, drain the sweet potatoes, return them to the pot and cover them to keep warm

Meanwhile, peel and finely slice (don't chop!) the garlic

Cut the cherry tomatoes in half

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a medium-high heat

Once hot, add the sliced garlic, ground cumin and dried oregano and cook for 1 min 

Tip: watch the garlic like a hawk to make sure it doesn't burn!

Add the cherry tomatoes and cook for 3-4 min or until beginning to break down

Re-boil a full kettle

Once the tomatoes have broken down, add the chipotle paste (Can't handle the heat? Go easy!) and tomato paste with 100ml [200ml] cold water and cook for 1-2 min, stirring until everything's combined

Add the prawns and cook for a further 3-4 min or until cooked through – these are your garlic chilli prawns

Meanwhile, add the shredded spring greens to a colander over the sink and pour over all of the boiled water until bright green and wilted

Add a generous pinch of salt to the sweet potatoes and mash them until smooth

Tip: if the mash has cooled down, warm it through over a low heat, stirring constantly