FRIDAY NIGHT FEAST

Joe Wicks shares some comforting family favourites to see in the weekend

- Joe Wicks

Sweet potato nachos

■ Serves 4 ■ Prep 25 mins ■Cook 55 mins VEGETARIAN

4 medium sweet potatoes (around 600g), peeled and sliced into 5mm thick coins

1 tbsp light olive oil

60g cheddar, grated

4 tbsp low-fat natural yogurt, to serve

FOR THE SPICED MINCE

1 tbsp oil

1 red onion, diced

100g veggie mince

½ tsp ground cumin

½ tsp ground coriander

½ tsp smoked paprika pinch of chilli powder

130g frozen sliced peppers (or the same amount of fresh, sliced)

FOR THE REFRIED BEANS

400g can black beans, drained but liquid reserved

1 tsp ground cumin

FOR THE SALSA

200g cherry tomatoes, roughly chopped big handful of coriander, finely chopped

1 lime, juiced

1 Heat the oven to 200C/180C fan/gas 6.

2 Toss the sliced sweet potatoes with the oil and 1 tsp salt on a large baking tray, then spread out into a single layer (you may need a second baking tray). Roast for 30-40 mins, flipping them over halfway through, until starting to turn golden.