Spicy seafood stew with tomatoes & lime
John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli
Chipotle hasselback sweet potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 sweet potatoes
- 2 tbsp olive oil
- 1 tbsp chipotle paste
- zest and juice 1 lime
- handful corianderleaves, to serve
Nutrition: per serving
- kcal226
- fat6glow
- saturates1g
- carbs40g
- sugars11g
- fibre5g
- protein3g
- salt0.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Slice the potatoes to about three-quarters of the way through at 1cm intervals. Brush with ½ tbsp of the olive oil, place on a baking tray and bake for 35-40 mins. Meanwhile, mix together the remaining oil, the chipotle, lime zest and juice.
step 2
Remove the potatoes from the oven and brush all over, and down into the slits, with the chipotle mixture. Return to the oven for another 15-20 mins or until cooked through. Scatter with the coriander leaves just before serving.
