PULLED SWEET POTATO BURGERS WITH FETA, MARJORAM & BLACK VINEGAR MIX

MAKES 6

Rapeseed oil 6 medium-sized sweet potatoes 6 tbsp coarse sea salt 6 burger buns, cut in half Butter 300g feta Fresh marjoram or oregano

Roasted pepper seasoning 2 tbsp coriander seeds 2 tbsp Sichuan pepper 2 tbsp whole black peppercorns

Black vinegar mix 2 spring onions 2 tbsp dark malt or red wine vinegar 3 cloves black garlic 1 tsp roasted pepper seasoning (see above) Sea salt Preheat the oven to 200°C. Make the roasted pepper seasoning for the black vinegar mix by heating a dry cast-iron pan over a medium heat. Toast the coriander seeds, Sichuan pepper and black peppercorns until the seeds start to turn golden brown and there’s a definite spice aroma. Pound the spices in a mortar or mix them to a fine powder with a hand blender. Store in a jar.

Make the black vinegar mix by cutting off the green tops of the spring onions, placing the tops on a baking tray lined with baking paper and grilling them in the oven for about 20 minutes until they’re completely black. Thinly slice the white parts of the spring onions and reserve for garnishing. Put the burnt tops in a blender or food processor and mix to a fine powder. Add the vinegar, black garlic and 1 teaspoon of the roasted pepper seasoning and mix until smooth. Add sea salt to taste.

Heat some oil in a frying pan until it starts to smoke. Fry the whole sweet potatoes until the skins are crispy and on the verge of burning, then transfer them to an ovenproof dish, sprinkle with sea salt and bake for about 45 minutes or until completely soft.

Split the potatoes lengthways and carefully scoop out the insides with a spoon – try to get the flesh out in one go so it doesn’t get mashed. Discard the skins.

Butter the cut surfaces of the buns, then quickly fry in a pan or grill in the oven.

To assemble, shape the sweet potato flesh into 6 round patties by hand or using a food ring. Place a patty on the bottom half of each bun. Brush on the black vinegar mix, crumble over some feta and top off with sliced spring onions and a little fresh marjoram or oregano. •