Serves 4

This is a classic example of how we take a traditional cooking method and adapt it to make something new. The term lyonnaise actually means to cook with lightly sautéd onions. I love sweet potato and the colour and flavour really lend themselves to this dish.

3-4 sweet potatoes, peeled
100g salted butter
2 tbsp olive oil
1 medium onion, sliced
1 tbsp freshly chopped parsley
Freshly ground salt and pepper

1 Place the potatoes in a medium-sized pan of water. Bring to the boil, then lower the heat and simmer for 10-15 minutes until they are tender but not soft. Drain and allow to cool.
2 Slice the potatoes 1cm thick.
3 Heat the butter and oil in a large
frying pan. Add the potatoes and cook for a few minutes, then add the onion and turn the potatoes over with a spatula. Continue to cook until the onion is soft and the potatoes golden brown, shaking the pan occasionally to prevent the potatoes sticking to the pan. Add the parsley, season with salt and pepper and serve immediately.

Times Recommends

• Three recipes for Dover sole
• The perfect summer wine list
• Urban Farmer: courgette ideas