HOW TO MAKE IT

1. Set your oven to 200°C, Gas mark 8
2. Take a large bowl, pop in the egg white and, using a fork or small whisk, whip it up until it’s only just frothy, then add the salt and give it another quick mix
3. In a colander, rinse the sweet potato wedges under a cold tap, gently dry them thoroughly, wrapping them in a clean tea towel then empty into the eggy bowl
4. Mix around with your hands until all the wedges are completely coated with the seasoned egg white
5. Take a *non-stick baking sheet, coat with the oil, shake the wedges free of excess ‘egginess’, pop them on, in a single layer and place in your oven on a middle shelf for about 40minutes or until they’re lovely and crisp. You may need to turn them once during cooking.

*You may need two baking sheets if using just one means it’s all a bit crowded.

 Next, let’s get the sauce done…

1. Sweat the onions in the ghee, butter or oil in a large pan.
2. Turn the heat up to medium, add the garlic and ginger. Stir for a couple of minutes.
3. Next, add all contents of your Korma spice pack and stir for another minute.
4. Turn up the heat a bit more, add the tomatoes, coconut milk stir and cook for about 5 minutes.
5. Add the yoghurt and crème fraîche, stir thoroughly, allow to reduce by half, then pop into a food processor or use a hand blender to blitz to a smooth sauce consistency.

 Serving up:

Take 4 bowls or paper cones, fill with the sweet potato wedges, coat generously with your ‘curry sauce’, serve with plenty of paper towels and a decent movie!