Sweet Potato and Chilli Dauphinoise with Pumpkin Alguashte
[Vegan]

To Prep:

1. Preheat the oven to 180°C fan (200°C/400°F/Gas 6).

For the Dauphinoise:

1. Heat the oil in a large saucepan. Once hot, add the onion and salt. Cook over a low heat for about 10 minutes until soft, but not brown. Add the garlic and cook for a further minute.
2. Add all the potatoes to the pan with 400ml (generous 2 cups) of water and bring to a simmer. Simmer the potatoes for about 10 minutes.
3. Blend the soaked cashews with 400ml (generous 2 cups) of water in a food processor or blender for 30 seconds to make a cream.
4. Pour the cashew cream into the pan with the potatoes and add the chilli flakes, nutritional yeast and some black pepper. Simmer for 5 minutes until the potatoes are soft.
5. Tumble the cooked potatoes and creamy sauce in a medium baking tray with reasonably high sides. Make the top layer of potatoes quite neat, then place the tin in the oven to bake for 20 minutes, or until the top layer of potatoes is golden brown.

For the Alguashte:

1. To make the alguashte, place a small saucepan over a medium heat. Add the pumpkin seeds and toast until they start to pop.
2. Once toasted, transfer the seeds to a pestle and mortar with the chilli and salt and grind everything into a dust.
3. Remove the potatoes from the oven and leave them to sit for a few minutes to cool a little. You can eat the hot dauphinoise sprinkled with the alguashte just as they are, or serve with fresh leaves, grilled purple sprouting or massaged kale.