Hugh Fearnley-whittingstall's (part 5) - Sweet potato and Peppadew tortilla

Sweet potato and Peppadew tortilla

Make this tortilla for supper, then enjoy the rest for lunch the next day.

Preparation time: 30 minutes

Cooking time: 40 minutes

Serves 8

Easy/prepare ahead

Sweet potato and Peppadew tortilla

750g (1lb 10oz) sweet potatoes, peeled and sliced

2tbsp olive oil

2 onions, finely sliced

2 garlic cloves, crushed

12 Peppadew peppers, sliced

12 large free-range eggs, beaten

3tbsp grated Parmesan

Lemon wedges and rocket, to serve

1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Steam the sweet potatoes for 10 minutes, or until tender. Meanwhile, heat the oil in a non-stick 24cm (9_1/2in) ovenproof pan, rubbing a little up the sides, and cook the onions and garlic for 5 minutes without coloring, then remove and set aside.
2. Place a layer of sweet potatoes on the bottom of the pan, scatter with Peppadew slices, some of the onion mix and a little seasoning, and pour over a layer of beaten egg. Repeat until everything is used up, then scatter the Parmesan over the top. Cook on a low heat for 5 minutes, then place in the oven for 25 to 30 minutes until golden and crisp, and until a skewer inserted in the middle comes out clean.
3. You can either tip it out on to a board and serve immediately cut into wedges with lemon wedges and a rocket salad, or let it cool to room temperature before serving. It will keep for 2 days in the fridge.

Per serving: 284 calories, 16g fat (4.5g saturated), 23g carbohydrate

Indian potato and chickpea “fry up" with capers

Packed with slow energy-releasing carbohydrates to keep you full for longer

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves 4

Easy/prepare ahead

Indian potato and chickpea “fry up" with capers

500g (1lb 2oz) mini new potatoes

2tbsp olive oil

1 large onion, finely sliced

2 garlic cloves, crushed

3tsp garam masala

Large pinch chili flakes

3tbsp tomato purée

400g can chickpeas, drained and rinsed

400g can chopped tomatoes

1tsp sugar

Juice 1 lemon

Handful coriander, roughly chopped

3tbsp capers

50g (2oz) almonds

Boil or steam the potatoes for 15 minutes, until cooked, then cut in half.

1. Meanwhile, heat the oil in a frying pan, add the onion and garlic and cook gently for a couple of minutes. Add the garam masala and chili flakes, and cook for a further 2 minutes, then add the tomato puree and 2tbsp water and cook for another 2 minutes. Add the chickpeas, tomatoes, sugar and lemon juice with a little seasoning, then increase the heat and cook, stirring, for about 5 minutes. If it looks like it's getting a bit dry, add a little more water.
2. When the potatoes are cooked, add them to the pan. Check the seasoning, then stir through the coriander. Serve scattered with the capers and almonds. This is a complete dish in itself, but if you like, you could serve it with a green salad, or some steamed green beans.