1 large sweet potato, peeled, diced

1 lemongrass chopped

2 lime leaf

20g miso

120ml oil

100ml of water or stock

Preparation

Put the chillies, galangal, turmeric, garlic, onion, miso, lime leaf, lemon grass and the 120ml oil in a blender and blend to make a smooth paste

Heat the 1–2 tablespoons oil in a pan and add the spice paste. Cook for 3 minutes, stirring  

Add the sweet potatoes, miso, coconut cream and chopped tomatoes to water. Bring to the boil, then simmer for 10–15 minutes or until the sweet potatoes are soft

Remove from the heat and blend until smooth. Check seasoning finish with a little lime juice

Pot roasted cauliflower 

Trim the base of the cauliflower (save the trim for kim chi) and with a sharp knife insert into the core both ways making a X, place in a cast iron pot, with a little water in the base

Season with salt and pepper, drizzle a generous amount of olive oil 

Cook at 160 until tender