Charred sweet potatoes with watercress chutney
PREPARATION TIME 20 minutes COOKING TIME 1 hour 45 minutes SERVES 4
YOU WILL NEED
✔ 2 medium-sized sweet potatoes, sliced in half lengthways ✔ 2 tsp olive oil ✔ ½ tsp salt ✔ ½ tsp cracked black pepper ✔ crème fraîche and chilli flakes, to serve
For the beer caramelised onions
✔ 6 onions, finely sliced (use a mandolin for this, if you have one) ✔ 50g unsalted butter ✔ 200ml lager
For the watercress chutney
✔ 50g watercress ✔ 50g coriander ✔ 1 shallot, diced ✔ 1 tsp sugar ✔ 4 tbsp cider vinegar ✔ 2 tbsp olive oil ✔ ½ tsp salt
DIRECTIONS
■ Preheat the barbecue and make sure to bank the coals at one side. Score slashes in the cut side of the potatoes and rub with the olive oil, before sprinkling with salt and pepper.
■ Lay the potatoes cut side down on the opposite side of the barbecue to the coals and cover with the barbecue lid. Allow to smoke for 1 hour before turning and cooking for 30-45 minutes more, or until completely tender and smoky.
