• 2 sweet potatoes (scrubbed clean to remove the dirt, chopped into wedges)
  • 2 tblsp olive oil
  • juice of ½ lime
  • sea salt, to taste
  • black pepper, to taste
  • 1 tblsp meena’s mango chutney (optional)
  • 1 tsp cumin seeds


  • Put the olive oil in the base of a roasting tin and add the cumin seeds and Meena’s Mango Chutney.
  • Toss the potatoes in the marinade, squeeze over the lime juice and sprinkle with a generous amount of sea salt and black pepper.
  • Roast in a preheated oven 200°C (400°F/Gas 6) for 30 – 45 minutes or until cooked through and golden brown.
  • Serve with stuffed seabass.