Exclusive: Chef Kirk Westaway x Marks & Spencer Recipe

Discover the exclusive recipe created by Chef Kirk Westaway in collaboration with Marks & Spencer. Elevate your culinary experience!

With ras el hanout & preserved lemon, topped with roasted onion petals & fresh dill



  • 4 sweet potatoes
  • 150g British unsalted butter
  • 2 tsp Cook With M&S Ras El Hanout
  • 1 tsp Cook With M&S Preserved Lemon Paste
  • 150g Greek yoghurt
  • ½ tsp cumin seeds
  • 2 red onions
  • 20ml extra virgin olive oil
  • Fresh dill, to garnish



1.    Preheat the oven to 200°C/180°C fan/gas mark 7

2.    Place two sweet potatoes, whole and unpeeled, in a roasting tin and season with olive oil and a little salt before putting them in the oven for 1 hour. Once tender, remove from the oven and set aside

3.    Peel the other two sweet potatoes and cut in half lengthways. Heat a griddle pan on a high heat and add the potatoes face down. Cook without moving them so they form lovely grill lines. Remove the griddled sweet potatoes from the pan, coat in a little butter and then season with cumin seeds and rock salt. Place in a roasting pan and roast in the oven for 25 minutes. Once tender, remove from the oven and set aside

4.    Peel the onion, cut it in half and drizzle in a little oil and butter, before placing it in the oven at 180°C for 20 minutes until it begins to crisp. Remove from the oven and leave to slightly cool

5.    Once cool, peel the roasted whole sweet potatoes and mash in a mixing bowl with a little bit of butter and Cook With M&S Ras El Hanout. Finish by stirring through a teaspoon of Cook With M&S Preserved Lemon Paste

6.    To make the spiced yoghurt, spoon the yoghurt into a bowl, then add in the crushed cumin and a pinch of salt and pepper to taste. Smear a spoonful of the yoghurt mix on a plate, top with the sweet potato mix, and then place the grilled sweet potato on top

7.    For the finishing touches, cut the roasted onion into quarters and place the pearls artistically around the sweet potato. Garnish with a couple of sprigs of fresh dill