sweet potato

Stuffed Chicken with Sweet Potato Mash

Stuffed Chicken with Sweet Potato Mash

Elite international British rower Lance Tredell came down to the studio and served up of his pre-competition meals. This dish is something he would have the night before a race, so he has the fuel to compete the following morning or afternoon…

Steak & Sweet Potato Fries

Ed Drake, British Ski champion served up his post-competition dinner, the recipe is below:


  • 2 x Lean Meat London Steaks
  • 2 x Sweet Potatoes
  • 1 x Pack of Green Beans
  • 2 x Cloves of Garlic
  • A pinch of Chilli Flakes
  • Salt & pepper


  1. Pre-heat the oven to 200 degrees.
  2. Wash the Sweet Potatoes, slice into thin chips & place in some boiling water (just to part-boil them) for about 10-15 minutes.
  3. While the sweet potatoes are in the sauce pan, chop the garlic cloves into small pieces.
  4. Place the green beans (uncut/untrimmed) into some boiling water until soft.
  5. In a oven proof dish, melt some coconut oil. Once melted, drain the sweet potatoes, add the sweet potatoes, garlic & chill flakes into the dish & shake to the potato is well covered in oils & spices. Place in the oven until the potato has gone crispy.
  6. Massage the steak with oil & salt and pepper.
  7. Fry in a griddle pan to personal preference.
  8. Take the steak off the heat for two minutes, remove the fries from the oven.
  9. Serve together.

Seabass & Sweet Potato Wedges

In the studio was elite athlete, pro-basketballer & captain of the Surrey Scorchers, Tayo Ogedengbe, who served-up his pre-game recipe (which he eats about 3 hours ahead of a game) of Seabass, Sweet Potato Wedges & Salad - check out the full episode here.


2 x Sea Bass fillets

2 x Sweet Potatos

1 x Avocado

1/2 a Cucumber

 A handful each of;




Cherry Tomatoes

A splash of This is Good Macadamia Nut Oil


1. Chop the Sweet Potato's into wedges.

2. Part boil the sweet potato's for 10 minutes.

3. Salt the skin-side of the Seabass (to make it crispy when you fry-it).

4. Chop the Avocado, mix in a bowl with the rocket, spinach, cherry tomatoes & cashew nuts.

5. Remove the Sweet Potato's from the boil, in a mixing bowl, coat in oil & spices.

7.  Place on a baking tray, pop them in the ive for 15-20 minutes until they are crispy.

8. In a griddle pan, add a drizzle of oil (to prevent the fish sticking to the pan) and fry the fish off for a few minutes on each side.

9. Remove the wedges from the oven, and serve together.

Burgers with Sweet Potato Fries

West Ham Ladies Striker Amber Keegan-Stobbs stopped by the kitchen to serve up the sort of meal she'd have on a day off from training. The full episode is here!


  • 500g x Lean Meat London Minced Beef
  • 1 x Avacado
  • Spinach
  • Tomatoes
  • Mushrooms
  • Red onions
  • 1 x egg 
  • Crushed garlic
  • Whole wheat Sandwich thins
  • Sweet potato


1. Start boiling some water; chop the sweet potato into chip-sized strips.

2. Add the potatoes to the water & cook until soft.

3. Chop the garlic, mushrooms & onions. In a mixing bowl, add the vegetables, mince & 1 egg and mix together (add pepper & salt).

4. Create burger-sized patties from the meat.

5. Remove the sweet potatoes from the water, place on a baking tray & cover in oil, salt and pepper & place in the over on 180 degrees for approx 20 minutes (or until as caramelised & crispy as you like).

6. Place your burger patties under the grill, being careful to cook them all through carefully.

7. Whilst your food is in the oven/under the grill, prepare the salad; chop the vegetables, avocado and whatever else you want to add.

8. Serve your burgers on some bread-thins, with your sweet potato fries & salad.

Salmon with Banana & Sweet Potato Mash

Joe Ikhinmwin, Captain of the London Lions made an amazing post-game salmon & vegetable dish which he has 2 or 3 times a week. Check out the entire episode here.


2 x Lean Meat London Salmon fillet

Smoked paprika


Salt & pepper

Birds eye chilli

Fresh Garlic

Fresh Ginger

Sweet potato




Bell peppers

Fresh Spinach leaves

Italian dressing


1. [Sauce for the salmon] Finely chop the fresh ginger, one clove of garlic. In a small bowl, add the garlic, ginger, a good dollop of honey & a teaspoon of smoked paprika, a pinch of salt, a pinch of chilli flakes. Mix together and pour over the salmon. 

2. Chop all the carrot and broccoli into small pieces.

3. In some baking paper, wrap the salmon & vegetables up together tightly & put into the oven (200 degrees for 20 minutes).

4. Peel the potatoes & boil them until soft.

5. Mash them together with a whole banana.

6. [For the salad] Chop the pepper & mix in a salad bowl with spinach, walnuts & Italian dressing.

7. Serve.

Denver Steak & Sweet Potato Wedges

Team GB winter athlete Jordan Smallin made an delicious Denver Steak & Sweet Potato fries.. the perfect post-gym dinner. Watch the entire episode on our channel here.


  • 2 Lean Meat London Denver steaks

  • Butter

  • 150g Button Mushrooms

  • 150ml fresh cream

  • Freshly ground black pepper

  • Ground sea salt

  • 2 cloves of garlic

  • 4 Sweet Potatoes

  • This is Good Macadamia Nut Oil

  • Light soy sauce

  • Tender stem broccoli

  • Garlic salt


1. Slice the Sweet Potato into strips

2. In a mixing bowl, add the sweet potatoe strips, two tablespoons of Macadamia nut oil, plus two table spoons of light soy sauce, & mix thoroughly with your hands. Coating the sweet potato in the oils.

3. Put the Sweet potato in the oven at 200 Degrees C (leave for 25-30 mins until slightly caramelised).

4. Slice the button mushrooms into smaller pieces.

5. Heat a little oil in a saucepan, once hot, add the mushrooms and brown-them-off.

6. Once brown, add the cream for 4-5 minutes, ensuring is does not boil or burn.

7. Add salt & pepper and crushed garlic to taste.

8. Strip the leaves from the tender stem broccoli

9. Add to sauce pan of boiling water for 4-7 minutes.

10. In a griddle pan, add a little oil. Once hot, add the steaks & cook to personal preference (Jordan had his rare (3-4 mins). Season with garlic salt & pepper.

11. Plate everything up together, add extra seasoning if required.