Yer tatties

makes two servoured cream le stock ge raw prawns,

d spring onions rlic powder flakes r ve oil, for sautéing an cheese eat your oven to the potatoes are your prawns in oil them with garlic powder and chilli flakes until they turn pink. Once the potatoes are cooked and have cooled, scoop out the centre and add the insides to a bowl. Then add the soured cream and the stock and fluff them in using a fork. Then, stir in the spring onion, more garlic powder, salt and pepper.

Spoon this back into the potato, add the prawns and sprinkle the parmesan on top, then put them in the oven for 10 minutes, or until the top is golden.

Ingredients (makes one serving):

1 whole sweet potato

1tsp flaked almonds

2 whole dried apricots, chopped

1tsp fresh coriander, chopped

75g cooked chicken

For the sauce: 2tsp natural yogurt

2tsp mayonnaise

1tsp mango chutney

1tsp lemon juice

Half tsp curry powder

Method: Preheat the oven to 200C. Pierce the sweet potato skin several times with a fork, roll in salt and place it in the middle of the oven – cook this for 45 to 60 minutes.

Toast the almonds in a small frying pan over a medium high heat – you don’t need oil for but keep an eye on them so they don’t burn.

Once toasted, add the flaked almonds into a bowl with the apricot and coriander, then finely shred the chicken and also add that to the bowl. To make the sauce, mix the yogurt, mayonnaise, mango chutney, lemon juice and curry powder in a bowl. Then add this to the other bowl, combining well.

Once everything is mixed together, slice the sweet potato and put the coronation chicken filling inside it.