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A beautiful side dish, and a great intro to yams if you’ve yet to use them in your own kitchen! Dig in and thank us (well, Simon) later.

You will need

Serves 2

  • 1 tablespoon plant-based butter
  • 400g yams, stems removed, peeled, quartered
  • Pepper and salt
  • 4 shiitake mushrooms (if dried, rehydrate)
  • 150ml vegetable stock
  • 2 spring onions, greens sliced

To serve:

  • 1 spring onion, green thinly sliced
  • 1/2 lemon, cut into wedges

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10 mins to prep

10 mins to cook

  1. Step 1

    Add plant-based butter to a hot pan over medium-high heat. Fry the yams for 5 minutes in the melted butter with a generous pinch of salt and lots of cracked black pepper (15-20 twists of the grinder!)

  2. Step 2

    Add the shiitake mushrooms and stock, cover and cook for 5 minutes with lid on.

  3. Step 3

    Remove the lid and reduce until the liquid is gone. Add the spring onions, stir through just to warm, and remove from heat.

  4. Step 4

    Transfer to your serving bowl, garnish with a few fresh slices of spring onion and serve with a wedge of lemon.

Recipe: Simon Toohey

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