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Gordon Ramsay’s sweet potatoes with panch phoran

You can buy panch phoran (a blend of five spices) ready-made at Asian grocers or you can mix it yourself. Serves 4

2 medium sweet potatoes 2 tbsp vegetable oil
1 tbsp ghee or melted unsalted butter
2 tbsp chopped coriander and 1 tbsp ginger, peeled and cut into matchsticks (optional), to garnish
Panch phoran
1 tsp nigella
1 tsp fennel seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp black mustard seeds

Combine the spices for the panch phoran and set aside. Peel sweet potatoes and cut into 2cm dice. Blanch in boiling salted water and drain well. Heat the oil in a wide sauté pan. Add the panch phoran, and when the seeds start to pop add the sweet potatoes. Sauté until sweet potatoes are cooked through and browning around the edges.

Add the ghee or butter, and when it has been absorbed by the sweet potatoes, remove the pan from the heat. Tip the potatoes into a warm serving bowl and sprinkle with chopped coriander and strips of ginger.