SWEET POTATO, JALAPEÑOS, BEANS

Sweet heat. • You can use a floury maincrop potato instead should you wish, but the sweet potato seems to sit particularly happily with the beans and the coolness of the mozzarella. • Use whatever beans you have to hand. Haricot, cannellini and butter beans will all fit the bill. • The radishes add a pleasing crunch to each mouthful of soft potato and cheese. Use mooli if you prefer, or cool, crisp cucumber.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Set the oven at 200°C/Gas 6, pierce the skin of the sweet potato with a fork a few times, and bake it for about forty-five minutes to an hour till the inside is soft and melting.

Step 2

Slice the potato in half and scoop out the filling with a spoon, keeping the skin as intact as possible (it will be a little fragile), and mash with a fork. Cut the radishes into matchsticks. Thinly slice the jalapeño.

Step 3

Warm the butter in a large frying pan, add the jalapeño and fry for two minutes, then tip in the drained beans. Stir in the mashed sweet potato, season and cook for three or four minutes. Tear the mozzarella into pieces and add to the sweet potato, then spoon back into the potato skins.

Step 4

Scatter the matchstick radishes over the top and serve.