Roast Sweet Potato Wraps With Chickpea Katsu Sauce

Heat the oven to 200°C.

Chop the sweet potatoes into 3cm chunks. Toss with olive oil, salt and pepper on a baking tray, then roast for 25–30 mins until golden and soft.

Finely dice the onion, carrot, garlic and ginger. Set a large saucepan over a medium heat with a drizzle of olive oil. Add the onion and carrot and cook for 8 mins until soft and starting to caramelise.

Add the garlic and ginger. Cook for 1 min, then stir in the curry powder and cook out for 30 secs until fragrant. Then pour in the coconut milk and water. Season with salt and pepper, cover and simmer on a low heat for 10 mins.

Meanwhile, strip the cavolo nero leaves from their stalks. Add the leaves into a heat-proof bowl and cover with boiling water. Let them sit for 5 mins, then drain. Once cool enough to handle, squeeze out as much liquid as possible and roughly chop. Set aside.

Back to the katsu sauce, once all the veg has softened, blitz until smooth using a stick blender (or let it cool and use a high-speed blender). Squeeze in the lime juice, season to taste.

Mix the sweet potatoes through the sauce with the drained chickpeas and cavolo nero.

To assemble, spoon some rice into the centre of each wrap. Top with a generous spoonful of the curry mix. Fold in the sides and roll up tightly away from you.

Seal seam-side down in a dry frying pan over a medium heat for 2–3 mins, or air fry seam-side down at 200°C for 5 mins until golden and crisp.

Wrap each one in baking paper and foil. Freeze until needed.

To reheat, remove the foil and wrap the burrito in damp kitchen paper. Microwave for 2 mins, then air fry at 180°C for 7–8 mins or bake at 160°C for 10 mins until piping hot throughout.