Vegetable Samosa Pinwheel With Mint & Coriander Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

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

Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped sweet potato to the pan with a pinch of salt and cook for 6-8 min or until beginning to soften

Once the sweet potato has softened, add your ginger & garlic paste and curry powder to the pan and cook for 1 min or until fragrant, once fragrant, add your vegetable stock mix and 100ml [130ml] [170ml] boiled water and cook, covered, for 3-4 min further or until the sauce has thickened and the sweet potato is tender, once tender, add your blanched peas and give everything a good mix up – this is your samosa filling

Transfer the samosa filling to a plate (this is to help it cool down quickly!)

Cut your potatoes (skins on) into wedges

Add the wedges to a baking tray with your black sesame seeds, a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp – these are your sesame wedges

Line a baking tray (or two!) with non-stick baking paper

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 rectangle per person

Spoon the samosa filling in a sausage shape down the middle of each pastry rectangle and brush a little cold water around the edges

Fold your pastry tightly over the filling and seal firmly together with your fingers, pushing out as much air as possible, then use a fork to crimp along the edge to seal

Roll the sealed pastry[ies], starting at one end, into a spiral

Transfer the pastry spiral[s] to the lined baking tray[s] and put the tray[s] in the oven for 22-25 min or until golden and crisp – these are your vegetable samosa pinwheels

Meanwhile, chop your coriander finely, including the stalks

Strip your mint from their stems and chop them roughly, discard the stems

Grind the chopped herbs in a pestle & mortar with a pinch of salt until you're left with a smooth paste

Add half your rice vinegar, a pinch of sugar and a drizzle of olive oil to the paste and mix to combine – this is your chutney

Combine the chutney with your natural yoghurt in a bowl – this is your mint & coriander chutney yoghurt

Wash your salad, then pat it dry with kitchen paper

Add the salad to a large bowl with the remaining rice vinegar, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of sugar and toss – this is your dressed salad