CANDIED COCONUT CHUNKS RECIPES

Steps:

• Preheat oven to 350°. Grease a 9- by 13-inch baking dish with nonstick cooking spray. Scrub sweet potatoes to remove any dirt, then peel, slice crosswise ½ inch thick, and arrange in the baking dish.
• Melt butter in a medium saucepan over medium heat. Sprinkle in salt, cinnamon, nutmeg, and sugars and whisk until all ingredients are incorporated into butter. (The sugars will melt as the dish bakes.) Remove from heat and stir in vanilla.
• Pour butter mixture over sweet potatoes, covering them as best as you can (the sauce may be difficult to spread, but once it heats up, you’ll baste it again). Cover the baking dish with foil.
• Bake sweet potatoes for 30 minutes. Remove the potatoes from the oven and baste them with the candied mixture. Replace foil and bake until the sweet potatoes are tender when pierced and the sauce is thick enough to coat a spoon, 15-20 minutes more. If you’d like the sauce a little thicker, remove the foil and bake uncovered about 5 minutes.
• Remove from the oven, let rest 5-10 minutes, and then serve.

Steps:

• Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that’s been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
• Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté – it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
• To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
• To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.