Crispy Sea Bream and Asian Style Pesto

When ready, drain the sweet potatoes in a colander and sprinkle on the flour (see pantry for amount).

Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil. 

Sprinkle over the sesame seeds and season with salt, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, chop the coriander as finely as you can (stalks and all). Halve the red chilli lengthways, deseed, then finely chop (see ingredients for amount). 

Crush the peanuts in the unopened sachet using a rolling pin. Zest and halve the lime.

In a small bowl, mix together the sesame oil, lime zest, coriander, peanuts, chilli and sugar (see pantry for amount - use less chilli if you'd prefer things milder). Squeeze in some lime juice, season with salt and mix in the olive oil for the pesto (see pantry for amount). 

Season to taste with more lime juice, salt and oil if needed. Set your pesto aside.

Halve the baby corn lengthways. Peel and grate the garlic (or use a garlic press). Trim the green beans.

When the sweet potatoes are halfway through cooking, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 4-5 mins.

Stir through the baby corn and stir-fry until softened but with a slight bite, 2-3 mins.

Add the ginger puree (see ingredients for amount) and garlic. Stir-fry for 1 more min, then transfer to another bowl and cover loosely with foil.

Pop the (now empty) pan back on medium-high heat with a drizzle of oil.

Season the bream with salt and pepper and carefully lay into the pan, skin-side down.

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.