Sweet Potato & Quinoa Satay

Peel, cube and water fry the sweet potatoes for five minutes or until they are golden brown.

Add the mushrooms to the pan and fry for a further five minutes (make sure the pan doesn’t go dry by adding more water).

Add 1 part quinoa to 2 parts water (with diluted or homemade veg stock) into a saucepan on medium heat, until all of the water is evaporated and absorbed. This will take around 15 mins.

Chop a handful of fresh parsley, 2 garlic cloves, half an inch of ginger and grind in a mortar and pestle with the chilli flakes, into a paste.

Add a veg stock into half a pint of boiling water, along with the paste and six tbsps of peanut butter.

Pour the sauce in with the sweet potato mushrooms in a saucepan with a squeeze of half a lime.

Pour the sauce and veg over a bowl of quinoa and you have the above. Garnish with a touch of fresh parsley.