1. Preheat the oven to 200 ° C. Peel the sweet potatoes and cut into thin slices of ½ cm. Let the tomatoes drain and collect 1 tbsp oil.
Mix the sweet potato, tomatoes, collected oil, ground coriander, oregano, pepper and salt.
2. Roll out the puff pastry on baking paper and place on the baking tray. Divide the potato slices over the puff pastry. Divide the tomatoes over it and crumble the goat’s cheese over it.
3. Bake for about 15 minutes below the oven center. Meanwhile, cut half the jalapeño pepper into thin rings and cut the coriander roughly.
Sprinkle the plate cake and serve.

Put the cheeses in a small bowl and mash to a firm, smooth paste. Put in the fridge to firm up for 20 minutes.

Roll the cheese into 12 balls (just smaller than a golfball). Place on a tray lined with baking paper and chill again for half an hour.

Dip the balls in the whisked egg, then roll in the breadcrumbs. Repeat. Chill again for at least half an hour (or up to 12 hours).

Heat the oil until a small piece of bread dropped in pops up to the surface and goes brown in about 20 seconds. Fry balls for a few minutes until golden. Test with one ball first to ensure your oil temperature is correct.

Drain well on paper towels and serve on the rocket tossed with oil and vinegar. Drizzle with honey and sprinkle with flaked almonds. Makes 12

Wash the wild garlic, chop into larger pieces and mix together with salt and olive oil in a blender or with stick mixer.

Add Nana Kaas cream cheese, lemon juice and olive oil, and mix again shortly until you get a sooth mass.

Try and adjust the taste – add more as needed lemon juice, salt or olive oil. Sprinkle with pepper and once again mix finely and pour into a jar. Serve right away with some fine crackers or fresh bread. keep tightly closed i the fridge.