Bolani (Afghani-style stuffed flatbreads)

Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf

To make the filling, rub the sweet potato all over with half a teaspoon of olive oil

Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour

Mix the ingredients for the sauce together in a small bowl, adding a splash of water if it’s a little thick

Season to taste and set aside (the further in advance you do this, the better, as it allows the flavours to develop)

Meanwhile, to make the dough, tip the flour into a large bowl, stir in the salt and make a well in the middle

Gradually pour in 160-180ml/5½-6fl oz water, mixing together to form a rough dough

Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough

Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes

To finish making the filling, heat a splash of the olive oil in a large frying pan and fry the leek and garlic gently for 5 minutes until soft

Tip into a large bowl

Scoop the cooked sweet potato from its skin and place into the bowl with the spinach and a pinch of chilli flakes

Season to taste

Divide the dough into four equal pieces and roll each into a thin round, roughly 20cm/8in in diameter

Spoon a quarter of the sweet potato mixture onto one side of a piece dough, brush the edge with water and fold the opposite edge over to enclose the filling – it should be a semicircle

Press the edges together to seal, making sure there’s no air trapped inside

Repeat with the remaining dough and filling

Heat a little oil in a large frying pan over a medium heat and fry the bolani for 2 minutes on each side, until crisp and golden

Drain on kitchen paper and serve with the sauce for dipping