Innholdsfortegnelse for September 2017 i Food & Home Entertaining

KRIS KIRKHAM Kris is a London-based food photographer, who has been working in the industry for about nine years. "This is my second career. I worked as a chef in Canada and London for 16 years. I guess you could say that food has always been an integral part of me." Working on Breddos Tacos (page 84) was fantastic! There was so much good food to eat and because the chef, Nud Dudhia, did all of the styling as well as the cooking, it was fast-paced (which meant there were even more dishes to try). It's not your normal cookbook, so even if you ignored the delicious recipes, it's still a lovely, quirky publication to page through. There's a lot of cooking over coals, and I know most South Africans love…

WIN! NEXT MONTH’S WINNING LETTER WILL RECEIVE A LINEN DRAWER VOUCHER, WORTH R4000 Linen Drawer produces top quality,100% cotton percale and pure linen for your bed. They also supply accessories like throws, bathrobes, towels, duvets, pillows and bed wraps. Their bed linen has hypoallergenic properties, which is great for your family’s health. It’s made by expert sewists in Paarl, Cape Town, using the finest natural fabrics. Order your Linen Drawer products online and receive free delivery in SA. For more info on Linen Drawer, call 021-872-0108 or visit linendrawer.co.za. WE ASKED: WE’RE CRAVING A LEKKER LOCAL SWEET. WHAT’S YOUR FAVE? WHAT WE'RE LOVING ON Instagram FROM MZANZI TO MEXICO, MAGNIFICENT IMAGERY LURES US ACROSS THE GLOBE This month, we’re celebrating our picturesque country – and what better way to pay…

MEXICAN FIESTA PAPAYA MARGARITA PAGE 48 BARBECUE PORK SHOULDER WITH BLACK BEANS. CHIMICHURRI AND PUPUSAS PAGE SO REO CURRY PASTE BRAISED BEEF SHORT-RIB TACO WITH PINEAPPLE NAM PRIK RELISH PAGE89 MAGICAL CHOCOLATE AND CUSTARD LAYER CAKE WITH LIME CARAMEL SAUCE PAGE 52 Zerilda “Invite an amigo over for a Mexican-inspired evening, cantina-style! One tequila, two tequilas and a papaya margarita lay the groundwork for a spicy feast. And the perfect ending to such festivities? A magical, layer-changing, rich, lime-infused chocolate cake. Provecho!” HEARTY BRUNCH HUEVOS RANCHEROS PAGE 48 CASSAVA FLOUR FLAPJACKS WITH CREAM CHEESE ANO BERRY COMP TE PAGE 105 ROASTED FENNEL ANO BABY LEEK QUICHE PAGE 42 MILK TART PAVLOVAS WITH CINNAt1lN SHORTBREAD CRUMBLE PAGE65 Daniela “To me, there’s nothing better than having a relaxed brunch with my family…

BAAKENS FOOD TRUCK FRIDAY “Entertainment came in the form of a Mad Hatter on stilts and a fairylike nymph who spent the day hula-hooping...” The weather was behaving itself – or so I hoped (for Port Elizabeth is famous for seeing four seasons in one day). Stormier clouds kept at bay (fingers crossed!), the Baakens Food Truck Friday promised to be alive with activity. I couldn’t have been more on the money... Fun and festivities were set out for the whole family, from go-carts to small play areas for the littlies and larger jumping castles for the braver of heart. Entertainment came in the form of a Mad Hatter on stilts and a fairylike nymph who spent the day hula-hooping in glimmering purple, as she gave one and all a…

GUDGU [good-joo] Retro-chic, thy name is cordial. For sporty souls, each sip of this sweet, fruit-flavoured drink conjures up season after season of sunny school sports days, and longlost lime and soda-laden tennis tournaments. Sickly sorts remember Granny prescribing a nice, hot, fruit cordial to overcome the misery of winter sniffles and sore throats. Bookworms think fondly of afternoons spent reading that chapter in Anne of Green Gables when Diana gets scandalously drunk on raspberry cordial that is “ever so much nicer than Mrs Lynde’s” (because it is actually currant wine). Sadly, somewhere along the way from there to here, cordials fell out of favour. Preservative-packed and syntheticflavoured fizzy drinks took their place. The good news is that fruit- and floral laden, dilutable syrups are back. The even better news…

WIN! Are you mad for craft gins? One lucky reader will win the chance to select their two favourite gins from Hope on Hopkins, as well as a tasting for two at their distillery in Cape Town. Total prize value: R1 000 To enter, email your full name, postal address and ID number with HOPKINS in the subject line to foodhome@caxton.co.za by 15 September 2017. This competition is open only to SA residents 18 years or older. The prize cannot be transferred to cash and is not exchangeable. Visit foodandhome.co.za for the full Terms and Conditions.…

Get a spring in your step, take advantage of our subscription offer this month and refresh your culinary repertoire! Every issue of F&HE is brimming with loads of fabulous recipes and ideas, kitchen tips and advice, features on favourite foodie idols, rising stars, local producers and the hottest new spots on the block. Plus, there are always amazing prizes to be won! AND GET 35% OFF OUR NORMAL COVER PRICE SUBSCRIBE TO • Call 087 405 2002, fax 0866 704 101, email subs@magsathome.co.za or subscribe online at foodandhome.co.za or magsathome.co.za. • Make your cheque out to Ramsay Media (Pty) Ltd, Freepost CB0209, PO Box 596, Howard Place, 7450 (no stamp required). • EFT/direct deposit payable to Ramsay Media (Pty) Ltd into Nedbank account number: 1232073059; branch: Business Southern Peninsula; branch…

FRIED DUMPLINGS IN A SPICED CRAFT GIN SYRUP Makes 18 dumplings EASY 1 hr 30 mins THE FLAVOUR COMBINATIONS SYRUP 200g sugar 250ml (1 cup) water rind of 1 naartjie (all the white pith removed with a sharp knife) 1,25ml (¼ tsp) salt 4 cardamom pods, bruised 1 bay leaf 2 star anise 1 cinnamon quill 85ml handcrafted South African gin DUMPLINGS 100g full-cream milk powder 100g self-raising flour + extra, to roll 100g semolina 2,5ml (½ tsp) ground nutmeg 30ml (2 tbsp) vegetable oil 60ml (4 tbsp) milk canola/sunflower oil, to fry toasted coconut flakes, to serve HOW TO DO IT 1 For the syrup, place the sugar and water in a saucepan over medium heat, stirring until the sugar has dissolved. Add the remaining syrup ingredients and keep…

Chris Whitney and Nud Dudhia were just two roommates from Dalston, London, who dreamed up a taco stall after six pints too many in an English pub (where all the best dreams begin, they reckon). “Breddos” is a tainted slang word that was coined for their friends at varsity, from the term brethren (an archaic plural of brother). And so, a makeshift 3m x 2m taco shack was built at Netil Market in London Fields, Hackney, in 2011. One slow cooker at hand and the world was on their plate, an edible plate at that – a taco. A week before opening, neither of them even knew how to roll a burrito and when the first service came, they had forgotten to buy tortillas! Along came Jonathan Downey (aka JD),…

BACON, RICOTTA AND SPRING ONION POLENTA-BASE TART Serves 6 EASY 1 hr 30 mins THE FLAVOUR COMBINATIONS POLENTA BASE 625ml (2½ cups) water 200g polenta 90g Parmesan, finely grated 1 egg salt, to taste FILLING 250g streaky bacon, finely diced 200g ricotta, crumbled 3 spring onions, sliced + extra, to garnish 1 x 250g tub mascarpone 1 garlic clove, peeled and minced salt and freshly ground black pepper, to taste mint leaves, to garnish lemon wedges, to squeeze HOW TO DO IT 1 For the polenta base, preheat the 2 Heat a frying pan over medium-high heat and fry the bacon until crispy, about 10 minutes. Set aside to cool. In a bowl, gently combine the crumbled ricotta, spring onion slices, mascarpone, garlic and slightly cooled bacon. Season to taste.…

ACROSS 4 "Breddos" was derived from this archaic plural term for brothers. 7 What is rested tequila labelled as? 9 The matriarch of Mexican cuisine: Abigail________Ruiz. 11 Dominique ________ founded the Cronut. 12 Which proudly South African dessert inspired siblings Callie Maritz and Mari-Louis Guy to a dedicated cookbook? (4,4) 13 A delicacy in Mexico, cebollita de chambray, in English (6,5) 14 Where did this month's unsung hero, Dumisani Blessing Dube, grow up? DOWN 1 The white/silver version of tequila 2 Which herb is known as "the pizza herb"? 3 Where did grenache originate? 5 The one classic South African bake former Jan Smuts supporters would never make. 6 The executive chef heading Bosjes Kombuis (3,3) 8 The Italian and Spanish term for coriander; used in the Americas 10 Colleagues…

AFTER YEARS IN PRODUCT DEVELOPMENT and working across marketing, production and innovation, I felt it was time to put my skills into my own product. Through my trend analysis work, I identified craft spirits as a movement that would have a long-lasting effect on all categories and noticed the gin trend growing. Maurice Boon Musgrave was my late grandfather and he left Plymouth, England, in 1949, bound for Africa to start a new life, exploring and discovering the people and land of this continent. Three months on a ship with a small baby, a measles outbreak and many a day of seasickness – the journey that would change the shape of our family had begun. From then, onwards, an African family would take on the adventure my grandfather had started.…

DNA is the new dinner-party conversation. If you haven’t tested yours yet, it’s only a matter of time – and just like shopping for a new gadget, the better the model, the higher the price and the more it can do. It all depends on what you’re looking for: ancestry only; ancestry and health; ancestry, health and predisposition to risk diseases? Well, if you’re going to dive into a pool, do it from a springboard, I say. Sure, you’re going to have to hold your breath before you get the results (for a few weeks, apparently) but it’s worth it – you’re finding out more about you, after all, and isn’t that what we all want? Introspection aside, unearthing your roots can yield results that open up new discoveries and…

NEWS • TRENDS • SHOPPING • RESTAURANTS • DECOR • PRODUCTS • TIME SAVERS CINNAMON SUGAR APPLE FRIES WITH TOFFEE SAUCEE A recent internet sensation - apple fries . . . and the world is a more delicious place because of them! They're pillowy soft on the outside and warm-appley on the inside with a little crunch from the cinnamon sugar Serves 4 EASY 40 mins THE FLAVOUR COMBINATIONS APPLE FRIES 2 Golden Delicious apples 100g cake flour 2,5ml (½ tsp) baking powder pinch ground ginger 2,5ml (½ tsp) ground cinnamon pinch salt Sml (1 tsp) vanilla essence 250m I (1 cup) water canola/sunflower oil, to deep-fry CINNAMON SUGAR 25m I (5 tsp) ground cinnamon 100g castor sugar store-bought toffee/caramel sauce, to dip HOW TO DO IT 1 Peel and…

HEALTHY BANANA FLAPJACKS Serves 2 – 3 EASY 30 mins In a blender, place 2 ripe bananas, 4 eggs, 10ml (2 tsp) baking powder, a pinch salt and 10ml (2 tsp) vanilla extract, and blitz to a smooth consistency. Heat a large non-stick frying pan over high heat. When the pan is hot, pour 15ml (1 tbsp) canola/sunflower oil into the centre of the pan. Add 30ml (2 tbsp) of the banana batter and fry on 1 side, 30 seconds – 1 minute, before quickly flipping the flapjacks. This can be tricky, as the batter is so runny. As long as the frying pan is very hot, you can use the spatula to redirect a bit of the batter that runs off when flipping the flapjacks over. Allow the other…

THE PANACHE of grenache There’s a perceptible shift among oenophiles. While big, bold reds will always have their place in hearth and home, there’s a lighter style of red wine being appreciated more and more. These “fridge reds” are generally made from grapes like grenache, cinsault and even carignan. Those in the know say that grenache originated in Sardinia and was transported to Spain in the 14th century. Grenache (or garnacha as it’s known in Spain) is a late-ripening variety and performs best in hot, dry conditions – hence its surging popularity in the Swartland, a region that fits the climatic bill. Fittingly, grenache does well in dry-land vineyards, particularly with bush vines, which the Swartland has plenty of. As a single varietal, grenache yields wines that are relatively light…

This Heritage Day, try one of these pinotage-and-braai food pairings. Our patriotic grape is a dream to match with food cooked over hot coals with its brambly, earthy and sometimes smoky flavour profile. DAVID & NADIA SIEBRITSKLOOF PINOTAGE 2016, R205 The freshest pinotage in the land, made from pinotage bush vines in the Swartland. Cherry and bramble fruit, earth and spice. It’s a marvel. PAIR WITH: Braaied chimichurri sea bass with roasted sweet potatoes and relish RIJK’S RESERVE PINOTAGE 2016 R205 A knockout, this wine delivers on all those big, bold pinotage flavours with red fruits like cherry, strawberry and cranberry with an underlying cinnamon spice from the wood. PAIR WITH: Springbok fillet PAINTED WOLF, THE DEN PINOTAGE 2014, R75 This wine will have you howling for more. Dark plums…

WHAT ELSE IS IN SEASON? VEGGIES artichokes, asparagus, avocados, baby marrows, beetroot, broccoli, cabbage, cauliflower, garlic, mushrooms, parsnips, peas and tomatoes FRUIT grapefruit, guavas, kiwifruit, mulberries, naartjies, oranges, rhubarb and strawberries MAMBO MEXICANO HUEVOS RANCHEROS A delicious egg-based dish, perfect for a hearty breakfast or light “brinner” (breakfast for dinner) Serves 4 EASY 30 mins Heat 10ml (2 tsp) olive oil in a large saucepan over medium heat. Add 2 (40g) chopped spring onions and 70g shredded kale, and saute, 2 minutes. Add 2 x 400g tins cream of tomato soup, 300g baby corn, 5ml (1 tsp) dried chilli flakes and 5ml (1 tsp) ground cumin, and simmer, 2 minutes. Reduce the heat to low. Gently crack 8 large eggs over the warm tomato mixture, cover with a lid and…

Every aspect of Mexican culinary ambassador, Abigail Mendoza Ruiz, is gloriously vibrant; she’s adorned in an ornate ensemble of handwoven and embroidered attire awash with carmine and burgundy, delicate gold earrings and Frida Kahloesque plaits woven between bright fuchsia ribbons. She approaches me and treats me to an all-consuming hug that’s crushingly good. She’s minute, but in a way that’s both dainty and robust; she looks up at me, holds my hands and welcomes me with a smile that reveals her whole heart. There’s something fearless about Abigail that disarms you unequivocally. We laugh as we sit and wait for the interpreter, putting into practice that wonderfully awkward, gestural language you use when asking for directions in a foreign language. Sitting on my other side is Abigail’s sister, Rufina, dressed…

Cassava flour is the latest buzz ingredient in gluten free baking and Paleo circles, mainly because it is soft and f luffy, neutral tasting and ordinary cake wheat f lour can be substituted with cassava flour in a 1:1 ratio in traditional bakes. Although more costly than conventional cake wheat f lour, it is considerably more reasonable than other gluten free alternatives like coconut- or almond f lour. Cassava flour is mostly comprised of starch and so, isn’t suitable for those following low carb lifestyles. Produced from the yucca root grown in the tropical fields of Brazil, cassava is often thought to be synonymous with tapioca. However, tapioca is the starch extracted from the cassava root. CASSAVA FLOUR FLAPJACKS WITH CREAM CHEESE AND BERRY COMPÔTE Serves 2 – 3 EASY…

TWO-PAN Italian! It was a night when neither my husband, Fred Bright (owner and chef of Kingston Farm in Bathurst, Eastern Cape), nor I, felt like cooking. We’re both in the hospitality industry, and love to cook and serve our guests, but when we both want to relax, it becomes a war of attrition as the ultimate question arises: who will cook dinner? Especially when we don’t have guests! As it was winter, I suggested the one-pan Italian dish (herbed meatballs in tomato sauce with melty mozzarella) from the June 2017 cover and had a cunning plan. After bickering like two greedy Italians, my husband agreed to make the meatballs and I would make the sauce. Italian food is also all about using fresh, simple and local ingredients and, therefore,…

FROM the larder With deliciously wicked twists on traditional preserves, The Larder’s luxury artisan jams and chutneys are packed with flavours to inspire dreams and sunshine. The range is made in small batches, with love and seasonal fruit (just like Granny used to do) by Sonja Edridge, owner and founder of this popular café in Claremont, Cape Town. The collection includes: Cherry, Ginger & Vanilla Jam; Guava & Orange Jam; Lemon, Carrot & Vanilla Marmalade; Peach, Chilli & Vanilla Jam. Celebrate these products this Heritage Day by slathering a lamb chop with the Spiced Guava Chutney or Plum, Chilli & Ginger Ketchup. Shop the range at yuppiechef.com, from R65 per item. DIY with Dulux! Spring is all about new beginnings, so why not embrace the season of fresh starts by…

HILLCREST JACK SALMON FISH AND GRILL The third Jack Salmon to open in KwaZulu-Natal, this is not your typical seafood restaurant, as you’ll find yourself inside an exclusive fine-dining establishment. Professionally greeted and seated, we were encouraged to try the house favourite to start: sesame-crusted, seared tuna with sweet soya and ginger sauce – utterly flavoursome with a hint of citrus that knocks the soya back from being overpowering. The signature su’nut, which forms part of the sushi menu, was scrupulously presented. Flash-fried meant a nice crispy shell, while the centre cream cheese-tuna combination melted in the mouth. Not normally a fan of spicy seafood dishes, I daringly opted for black mussels with a secret-recipe seafood cream as my main. A complete flavour sensation ensued... the mussels were plump and…

Just as energetically as we and our pets greet the onset of the warmer season, so too, does the pollen count spring back to life with a vengeance! Dr Jacques Visser – veterinary surgeon at Oaklands Vet in Joburg (oaklandsvet.co.za) and co-presenter of Diere-dokters, a reality show on DStv’s VIA (channel 147), which is currently off air, but will commence with a brand new season in October – shares his expertise on keeping this seasonal irritant at bay. The changing of the seasons signals an increase in the pollen count and some of these pollens are allergens (allergytriggering particles for some animals) to which cats and dogs might react. Animals don’t generally suffer from hay fever as people do, but a similar reaction (histamine and enzyme release from the mast…

ONE LUCKY READER WILL WIN A DAVID & NADIA MONOGRAMMED WOODEN BOX STOCKED WITH A SELECTION OF THEIR COVETED WINES. WIN! David & Nadia is a family-owned Swartland wine project, which focuses on a spectrum of organic, old and dry-land bush vine vineyards from areas with different soil types. Their boutique wines are made in limited quantities. The hamper includes: • David & Nadia Grenache 2016• Two Elpidios 2015 *A red blend led by carignan and syrah, with other components• David & Nadia Siebritskloof Pinotage 2016• David & Nadia Rose *A blend of pinotage and grenache Total value of the prize: R1 630 **Wooden box design to differ slightly from image; the wines enclosed in box are not the final wines. Total value of the prize: R1 630 To enter,…

LEMON CHEESECAKE Gone are the days of overly fussy cheesecakes! Condensed milk makes this version quick, super-easy and oh, so dainty... Serves 3 EASY 30 mins + 1 hr, to chill THE FLAVOUR COMBINATIONS CRUST 50g melted butter 100g ginger biscuits, crushed into crumbs CHEESECAKE FILLING 5g gelatine powder 30ml (2 tbsp) cold water 125g cream cheese, at room temperature ½ tin (190g) condensed milk zest of 1 lemon + extra, to garnish 60ml (4 tbsp) lemon juice 125ml (½ cup) fresh cream, whipped to stiff peaks fresh blueberries, to serve HOW TO DO IT 1 For the crust, mix the melted butter into the ginger biscuit crumbs (blitz the biscuits in a food processor or place them in a bag and use a rolling pin to crush them). Spoon…

3 WITH 1 FISH TORTILLAS WITH FENNEL SLAW AND SOUR CREAM Serves 2 EASY 30 mins THE FLAVOUR COMBINATIONS FISH 300g hake fillet, cut into 1cm-thick strips 50g seasoned cake flour 1 egg, lightly beaten 50g panko breadcrumbs 500ml (2 cups) sunflower oil, to deep-fry TACOS 2 soft, white flour tortillas ½ pineapple, peeled and diced ½ fennel bulb, thinly sliced + fronds, to garnish 4 cucumber ribbons 1 radish, thinly sliced 30ml (2 tbsp) sour cream 1 avocado, peeled and smashed lemon wedges, to squeeze salt and freshly ground black pepper, to taste baby spring onion, to garnish HOW TO DO IT 1 For the fish, crumb the hake strips by dipping each strip into the seasoned flour, followed by the beaten egg and then the panko breadcrumbs. Set…

Don’t be surprised if you haven’t yet heard of the Breedekloof. For years, this unsung corner of the Cape Winelands has kept something of a low profile. Although you may have driven through its patchwork of chenin blanc vineyards as you sped inland on the N1, there has been little reason to pull off the highway and explore. But that is beginning to change. For starters, the winemakers of the valley have woken up to the power of branding. For longer than one can remember, these historic estates – some of them family-owned since the 1800s – have quietly gone about the business of growing grapes for wine cooperatives and brandy distillers. Now, a new generation of talented young winemakers are putting their own stamp on the wines of the…

Authentic. It’s a word bandied about in the food industry quite a bit. From purist views of cheese with pasta (no clouds of grated Parmigiano- Reggiano on that vongole; how could you even consider it?) to the sacrilege of a well-done steak. After spending a few minutes with the crew and team of Santa Anna’s, it’s evident that their mission and ethos are made of downright authentic stuff. Their products are full of flavour, but also clear is the detail taken in sourcing ingredients and aligning these with their eco-conscious brand. Bringing Latin American flavours to South Africa, and working with central and southern American barbecue style has been a welcome addition to South Africa’s food scene. Piet Marais and Frik Oosthuizen started Santa Anna’s four years ago. Both graduates…

HERB AND SPINACH GREEN SHAKSHUKA Red shakshuka has had a long moment in the sun – it’s time for green shakshuka to shine! Packed with the goodness of greens and healthy fats, this dish as breakfast will set you up for a nutrientfilled day. Serve with your choice of grain free toast Serves 2 – 4 EASY 1 hr THE FLAVOUR COMBINATIONS avocado/olive oil, to fry + 60ml (4 tbsp) + 60ml (4 tbsp) 1 onion, peeled and diced 2 garlic cloves, peeled and minced 5ml (1 tsp) smoked chilli flakes 15ml (1 tbsp) caraway seeds 400g spinach 1 x 30g punnet fresh chives 1 fresh green chilli 1 x 30g punnet fresh coriander 15ml (1 tbsp) za’atar spice blend (find at woolworths.co.za) 125ml (½ cup) water salt and freshly…

1 What is the dish of cooked chicken feet (walkie talkies) also known as? 2 Who discovered pinotage in South Africa in 1925? 3 The first South African chef to have received a Michelin star. 4 A dish comprising the hoof of a cow, pig or sheep, which has been boiled, seasoned and spiced to taste. 5 Which South African beer is nicknamed Zamalek? 6 An Afrikaans pudding made with beaten egg whites and apricot jam. 7 Which Cape Malayan chef is also the author of her own cookbook and co-host of a cooking show on VIA, channel 147, Kaap, Kerrie en Koesisters? 8 Name the South African sub sandwich filled with various fillings, almost always including steaming slaptjips. 9 What is the Mexican/Spanish equivalent of “bon appetit”? 10 A…

We know you love Food & Home Entertaining magazine because, clearly, you are fond of convenience, innovation and keeping up with trends. So, we have no doubt you’re going to well and truly appreciate this new (and oh-soimproved) subscription experience. What’s it all about? Caxton Magazines and Woolworths have joined forces to make it simpler than ever to collect your subscription copy of Food & Home Entertaining each month. How? It’s as easy as apple pie. Sign up online for your annual subscription, then receive a monthly SMS voucher code to collect your issue at your local Woolies. It’s hassle free and reliable. Don’t let another minute tick by... click on www.magsathome.co.za/Magazing.htm for all the details and ensure you never miss another scrumptious issue of Food & Home Entertaining. HOW…

ROASTED SWEET POTATO SALAD WITH MEXICAN DRESSING Serves 4 EASY 45 mins THE FLAVOUR COMBINATIONS SWEET POTATOES 4 SPAR Fresh line Sweet Potatoes, cut into wedges 45ml (3 tbsp) SPAR Extra Virgin Olive Oil + extra, to drizzle 10ml (2 tsp) ground cinnamon BOg SPAR Freshline Sweet Baby Leaf Spinach, washed 10 SPAR Freshline Mixed Cocktail Tomatoes juice of 1 lemon salt and freshly ground black pepper, to taste MEXICAN DRESSING juice of 2 limes 60ml (4 tbsp) SPAR Extra Virgin Olive Oil 30m I (2 tbsp) SPAR Honey 45ml (3 tbsp) coriander leaves 2 garlic cloves, peeled and finely chopped 1 red chilli, seeded and crushed salt and freshly ground black pepper, to taste HOWTODO IT 1 For the sweet potatoes, preheat the oven to 180°C. Place the sweet…