Grate sweet potato, yam, arrowroot, choko, cassava and onions into a large bowl.  Sift chickpea flour into bowl then gradually add water.  Add more chickpea flour and/or water until you have the consistency of thick cream.

Add Turmeric & Galangal Paste (recipe follows) plus curry powder to taste (optional) and Celtic sea salt to the vegetable batter. Mix together thoroughly and leave to sit for fifteen minutes.

Lightly oil heated frypan; drop spoonful of batter to required size (I find a ¼ cup measure makes a good size pikelet), cook two minutes one side then turn and cook other side.  Serve hot or cold with mango chutney.

Turmeric & Galangal Paste
Ingredients:

• Turmeric roots
• Galangal roots – must be fresh (ratio is one quarter galangal to three quarters turmeric)
• 2-3 cloves garlic
• 2 small red chillies or to taste
• 3cm piece of fresh ginger
• ¼ teaspoon Celtic sea salt
• Extra Virgin Olive Oil

Method:
Process all ingredients finely in a food processor until it is paste-like.  Heat oil in a pan and gently cook the paste until all excess moisture has been removed.  If paste appears too dry, stir through extra oil until required consistency.  Spoon paste into sterilised jars and store in the fridge.
Paste can be used as a base in any recipe calling for a curry flavour – just add other spices to suit.

Ingredients:

• Arrowroot tubers – approx 250g
• Cassava – approx 250g
• 1 large onion – sliced
• 270ml can coconut cream
• 1 tablespoon lime juice
• 1 heaped teaspoon curry powder
• 1 teaspoon fresh ginger – minced
• 2-3 cloves garlic – minced
• chillies to taste – optional
• 2 tablespoons desiccated coconut
• 1 green apple – peeled and grated
• Extra Virgin Olive Oil

Method:
Cut arrowroot and cassava into cubes then cook*
Heat oil in saucepan, add onion, garlic, curry powder, chillies (if using) and ginger, cook until onion is translucent then add arrowroot and cassava. Add lime juice, coconut cream, coconut and apple. Stir and cook on medium heat approx 10 minutes. Add a little water if needed, however, this is a fairly dry curry.
*arrowroot and cassava can be pre-boiled or baked, (if boiling, add lemon juice to the water to prevent discolouration); they can also be cooked directly in the curry, however, cooking time will be longer.

Ingredients:

• Sweet Potato, Yam and/or Squash – washed, peeled and chopped
• 1 tablespoon coconut oil
• Coriander
• Celtic sea salt
• 1 teaspoon honey
• Lemon or lime juice

Method:
Wash, peel and chop sweet potato, yam and/or squash into small pieces. Steam or boil the pieces until tender. Transfer to serving dish and toss with a tablespoon of coconut oil. Top with fresh cut coriander and Celtic sea salt. Drizzle over a teaspoon of honey and a squeeze of lemon or lime juice.

Serves 4-6

Ingredients:

• 2 large cloves garlic, minced
• 500g yacon, peeled and cut in 2cm pieces
• 500g orange sweet potato, peeled and cut in 2cm pieces
• 2 boned, skinned, chicken breast halves, cut in 2cm cubes
• 1 400ml can coconut milk
• 2-3 teaspoons Thai green curry paste
• 2 Tablespoons Thai fish sauce
• 2 teaspoons sugar
• ½ cup vegetable broth or water
• 250g green beans
• 2 shredded kaffir lime leaves (optional)
• ¼ cup shredded fresh basil leaves
• 2 tablespoons chopped coriander

Method:
Prepare and chop all ingredients before you begin cooking. Take a large lidded frypan and place it on medium high. Most coconut milk will have a heavy layer of cream that rises to the top. This is a good cooking oil, scoop out a spoonful and place in pan. Add garlic and stir, as soon as you smell the garlic cooking, add yacon and sweet potato, cook for five minutes, stirring several times. Add chicken, coconut milk, curry paste, fish sauce, sugar and kaffir lime. Stir well. Turn heat down to medium low and cover. Cook gently for five minutes and add broth and green beans. Continue cooking for ten minutes. Stir in basil. If beans and sweet potato are tender and cooked, remove from heat. Taste and add more curry paste if needed or more broth if sauce seems dry. Stir in coriander and serve. Total cooking time is 20-25 minutes.

Ingredients for Marinade:

• 1 teaspoon whole black peppercorns
• 2-3 cloves garlic
• ½ turmeric root
• 3cm piece of fresh ginger
• 3 coriander plants with roots
• 1/2 small red chilli – seeds removed
• 1/3 cup tamari
• 1-2 tablespoons oyster sauce
• 2-3 tablespoons fresh lime juice
• 2-3 teaspoons honey
• 1/2 cup water

Ingredients for Vegetables:

• 1 small cassava tuber
• 6 arrowroot tubers
• 2 cocoyam tubers
• 2 sweet potatoes

Method:
Cut all tubers into required sized, boil cassava and cocoyam tubers.
Starting with the dry marinade ingredients in either a mortar and pestle or food processor, combine peppercorns, garlic, turmeric, ginger and chilli. Add sauces to mixture. Taste and add extra tamari, lemon juice or honey to balance the flavour.

Place all vegies in a bowl and pour marinade over – toss well to coat all pieces. Place vegies in baking tray, pour over rest of marinade, cover tray with baking paper then alfoil to seal.

Bake in oven @ 180 for half an hour. Turn vegies and bake further half hour until cooked. Remove baking paper and foil and brown for 15-20 minutes extra.