SERVES 4

1 kg yams, washed and cut into thirds 2-3 jalapeno chillies, seeds and membrane removed (wear rubber gloves) or any green chillies 2 cups fresh coriander, roughly chopped 2 shallots, roughly chopped 2 Tbsp cider vinegar 6 Tbsp extra virgin olive oil A few splashes of Thai fish sauce Salt and pepper to taste

Method In a large saucepan, add enough water to just cover the yams add a generous pinch of salt and bring to the boil, reduce to a simmer and cook until tender (10 minutes). Be careful not to overcook them or they will break up. When the yams are done, drain them and spread out over a tray to cool down quickly.

While the yams are cooking pulse the jalapenos, coriander, shallots and garlic cloves, add the vinegar and oil. Taste and add a few drops Thai fish sauce, and freshly ground pepper, taste once again and correct if necessary.

Put the yams into a bowl and pour over chilli mixture, toss gently and serve.