Nigel Slater’s recipe for sweet potato and chorizo

A colourful dish with a hint of spice

Wash 2 medium-sized sweet potatoes, then put them into a steamer basket or colander and place over a pan of boiling water, cover with a lid and steam until tender but still slightly firm to the touch, about 12-15 minutes.

Make the dressing: put 3 tbsp of vegetable oil in a shallow pan. Peel 2 cloves of garlic and slice them very thinly. Warm the oil over a moderate heat, then add the garlic, letting it fry for 3 or 4 minutes and taking care it doesn’t get any darker than pale gold. While it colours, finely shred a medium-sized red chilli and add to the pan, letting it cook only for a minute or two. Stir in 1 tbsp of honey, let it melt, then add the juice of a lime and 3 tsp of soy sauce. Let it all bubble together for a minute or so, then remove from the heat.

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