PIZZA MESS – MADE FOR SHARING!

Good hangover food or perfect for when you are in the mood for a mouth-watering brunch. Feel free to swap the toppings for any of your particular favourites.

SERVES 4

600g/1lb 5 oz sweet potatoes, peeled and grated

1 red onion, finely chopped

1 tsp dried rosemary

1 tbsp Lucy Bee coconut oil

50g/1¾ oz frozen peas

Handful of fresh basil

6 cherry tomatoes, quartered

60g/2 oz mozzarella, sliced

Pinch of chilli flakes, to taste (optional)

Lucy Bee Himalayan salt and ground black pepper

Drizzle of green pesto (for homemade), to serve

Preheat the oven to 180°C/350°F/gas mark 4.

Place the grated sweet potato in the middle of a sheet of kitchen paper, wrap and press firmly to squeeze out excess water. Add the sweet potato to a bowl with the onion, rosemary and some salt and pepper, and mix well.

Melt the coconut oil in a medium roasting tray in the oven and, when hot, add the sweet potato mixture, spread out in an even layer and bake in the oven for 15 minutes.

Meanwhile, cook the peas in boiling water until tender, then drain and set aside.

Remove the sweet potato from the oven and top with, in order: the peas, basil, tomatoes, mozzarella, chilli flakes, if using, and some seasoning. Return to the oven for a further 6–8 minutes until the mozzarella has melted and the sweet potato is crunchy. Remove from the oven and serve from the tray, with a drizzle of pesto on top.