Sweet Potato Crumble

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Boil a kettle (used in step 3)

Cut the sweet potatoes into roughly equal size (approx. 2cm chunks)

Heat a large pan with 1 tbsp olive oil

When hot, add the sweet potatoes and curry powder

Cook on a medium heat for 4 min

Add the lentils, tomato paste and 700ml [1L] boiling water

Bring to the boil, stir well and cover with a lid

Cook for 5 min then remove the lid and reduce by 2/3

You should end up with a mix that's the same consistancy as thick chunky soup

Meanwhile, heat a pan with 2-3 tbsp olive oil

When hot, add the oats, breadcrumbs and pumpkin seeds

Cook on a medium heat for 4 min, stirring continously until crunchy

Season to your taste with salt and pepper- this is your crumble topping

Cut the feta roughly into 1cm cubes

Add the sweet potato mixture to an ovenproof dish

Evenly distribute the feta cubes in amongst the filling

Sprinkle the oat mixture on top and bake for 5- 10 min, until bubbling

Discard the woody end of the leek[s]

Cut the leek[s] in half lengthways

Cut each half into 3 pieces

Heat a small pan (with a lid) with 1-2 tbsp olive oil

When hot add the leek and season to your taste

Cook for 1 min until starting to colour

Add 100ml [150ml] water and the lid

Cook for 4 min or until tender