Sweet Potato in a Blue Stilton and Haloumi sauce

Ingredients are: half a large sweet potato, one courgette, one red onion, olive oil, plus a sauce made with blue Stilton cheese and a finger of Haloumi cheese. Plus cornflour and some vegetable stock

The sweet potato and the courgette should be cut into large pieces, which are stir fried in a wok or saute pan for five to ten minutes, along with thinly sliced red onion, until slightly browned. The courgette pieces should be added to the pan after the sweet potato has been frying for five to seven minutes. 

Boiling water is added, and the contents of the pan should be simmered for another ten to fifteen minutes until the sweet potato is soft. 

At the same time prepare the Blue stilton sauce with around 200ml of cold water and  a dessert spoon of cornflour. Mix together, and pour into a small saucepan. Add about 100g of Blue Stilton, chopped, and a finger of Haloumi cheese, also chopped. Plus vegetable stock. Heat for ten to fifteen minutes until the sauce has thickened, and the Stilton has dissolved, stirring frequently. The pieces of Haloumi cheese will not completely dissolve.

Serve the vegetables with a slatted spoon, dust with white pepper, and pour on the sauce. Delicious!

Sweet Potato in a Blue Stilton and Haloumi sauce