Nigel Slater's recipe for sweet potatoes and kimchi

Orange Fleshed Sweet Potatoes; fiery, brick-red kimchi…it's one of those ridiculously simple suppers that's also intensely satisfying. The balance between spiciness and sweetness is dazzling, but choose a kimchi with the spiciness that suits you. large potatoes and place them in a baking dish, spacing them slightly apart so that the heat can bypass them. Bake for 40 minutes to an hour, depending on their size. They are ready when a skewer slides easily into their flesh. There may be a pearl or two of caramelized sugar escaping from the skin.

Slit the skins, then spoon 2 tablespoons of kimchi into each. Serves 2< /em>

tender to the tip of a knife. Mash until smooth using a blender or potato masher (but not a food processor, which will turn them into glue).

Finely chop 3 tablespoons of kimchi and stir in. Chop 15 g of coriander leaves and stems and add them to the mash with 3 tablespoons of flour. Flour your hands well, then shape the mixture into 12 cupcakes. Chill for 30 minutes before gently frying them (they are fragile) in ½ cm of peanut oil in a pan until they are crispy on the bottom. Don't move them until the underside is crispy. Carefully flip the cakes and cook the other side.

I like to pair either with a side dish of greens. Spinach, lightly steamed then tossed with a little butter and grated lemon zest is a favourite, as is a tangle of grated carrots and coarsely chopped parsley, seasoned with orange juice, zest and lemon zest. a dash of white wine vinegar.

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