Jamie Magazine
By Emily Ezekiel
Recipe From
Jamie Magazine
By Emily Ezekiel
2 medium sweet potatoes
½ a bunch of fresh coriander
½ a bunch of spring onions
1 corn on the cob
2 x 120g tins sardines in olive oil
2 limes
100g cornmeal polenta
olive oil
1 tablespoon chipotle chilli sauce
100g plain yoghurt
Tags