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- Fondant Sweet Potato with Butter Beans and Fried Mushrooms
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Ingredients
- 3 large sweet potatoes, peeled
- 3 tbsp olive oil
- 4 tbsp vegan butter
- 1 garlic bulb, cloves peeled and bashed
- 9 fresh sprigs thyme
- 300ml vegetable stock
- 25g flat leaf parsley, leaves roughly chopped
- 0.5 lime, juiced
- 3 drops tabasco, to taste
- 100ml M&S garlic infused olive oil
- 400g tin butter beans
- 1 lemon, zest and juice
- 2 medium courgettes, trimmed and peeled to ribbons
- 25g granulated sugar
- 15g ginger, peeled and cut into thin matchsticks
- 1 scotch bonnet chilli, halved
- 1 tsp ground all spice
- 150ml cider vinegar
- 1 litre vegetable oil, for frying
- 300ml fresh orange juice
- 200ml lime juice
- 60g cornflour
- 1 tbsp ground turmeric
- 1 tbsp ground ginger
- 1 tbsp all-purpose seasoning
- 1 tbsp smoked paprika
- 1 tsp garlic powder garlic powder
- 300g shiitake mushrooms