Roasted Sweet Potato Laksa With Spicy Cashew Sambal

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your Tenderstem broccoli in half

Dice your sweet potato[es] (skins on) into cubes

Add the sweet potato cubes and halved Tenderstem broccoli to a large baking tray (or two!) with a drizzle of olive oil and half of your gluten free soy sauce (you'll use the rest later!)

Give it a good mix up and put the tray[s] in the oven for 15-20 min or until the sweet potato has softened

Boil a kettle

Meanwhile, peel (scrape the skin off with a teaspoon) and roughly chop the ginger

Peel and roughly chop your garlic

Trim, then chop your red chilli[es] roughly

Roughly chop your cashew nuts

Add the chopped ginger, garlic and chilli (can't handle the heat? Go easy!) to a food processor with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water

Tear in half of your coriander (save the rest for garnish!) and blitz – this is your laksa paste

Remove half of your laksa paste (save the rest for later!) and add it to a bowl with the chopped cashew nuts, rice vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar and give it a good mix up – this is your spicy cashew sambal

Add your rice noodles to a bowl and cover with boiled water, then set aside for 10 min or until softened with a slight bite

Once softened, drain the noodles and set aside then peel and finely slice your shallot[s]

Heat a large, wide-based deep pan or pot (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the sliced shallot with a pinch of salt and cook for 4-5 min or until starting to caramelise

Reboil a kettle

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 800ml [1.2L] [1.6L] boiled water

Add the remaining gluten free soy sauce – this is your coconut stock

Once the shallot has started to caramelise, add the laksa paste, sriracha (not a fan of spice? Just add a little!) and red Thai curry paste and cook for 1 min until fragrant

Once fragrant, add the coconut stock and rice noodles and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 2-5 min or until the noodles are tender – this is your laksa