I have more than one recipe using roasted sweet potato and coriander. This is my favourite. We had it on Sunday for lunch, served with a rack of lamb.

Aleppo chillies are a great discovery – and not just my find but also Nigella Lawson’s as mentioned in The Times (18 January 2018). She writes, ‘(it) has a mild, almost sweet heat and distinctive lemoniness’. What is also good that it stays ruby red and doesn’t blacken as paprika does when cooked.

Roasted Sweet Potato and Squash

750g sweet potatoes, peeled and cut into 4cm chunks
1 or 2 butternut squashes, peeled and cut into 4cm chunks
1 tbsp coriander seeds, lightly roasted and ground
2 tsp Aleppo chillies
4 garlic cloves, crushed
3 tbsp olive oil
2 tbsp balsamic vinegar
1 lemon,cut into eighths (or a preserved lemon if available)
1 cinnamon stick
2 star anise
Handful coriander leaves
Salt and freshly ground black pepper

Oven at 200°C

Mix the coriander seeds in a bowl with the Aleppo chilli flakes, garlic, balsamic vinegar and olive oil.

Spread the sweet potato and squash out on a large baking tray. Pour over the dressing and mix with your fingers to ensure the vegetable chunks are well coated. Season and add the cinnamon stick, star anise and lemon pieces.

Roast for about 35 minutes or until the vegetables are crispy brown on the outside and soft in the middle. Remove the cinnamon stick, star anise and, optionally, the lemon pieces.

Serve immediately with the coriander leaves coarsely cut and sprinkled on top.