for 4 person

Sweet potato fries

1 kg	sweet potato
2 tbsp	olive oil (e.g. Fine Food Olive Oil)
1 tsp	sea salt
½ tsp	organic lemon, use grated zest only
1 sprig	rosemary, finely chopped

Fondue

1 ½ litre	vegetable bouillon (e.g. Fine Food Bouillon de Légumes)
2 tbsp	soy sauce (e.g. Fine Food Fukushima Shortlist)
1 tbsp	cane sugar
1 tbsp	lime juice
2 sprig	rosemary
a little	pepper
½	cinnamon stick
1 cm	ginger
1	garlic clove
500 g	beef rump, cut into slices approx. 1/2 cm thick
500 g	veal steaks (elbow or thick flank), cut into slices approx. 1/2 cm thick

How it's done

Sweet potato fries

To make the chips, wash the sweet potatoes, cut into long, thick slices with the skin still on, place them in a bowl and mix with the oil, lemon zest, rosemary and salt. Spread the chips on a baking tray lined with baking paper.

Bake for approx. 40 mins. in the centre of an oven preheated to 220°C.

Fondue

Bring the stock to the boil in a pan along with the soy sauce, sugar, lime juice, rosemary, pepper and cinnamon. Slice the ginger and garlic and add to the pan, allow the stock to simmer for approx. 2 mins., pour into a fondue pot and place on a burner on the table.

Arrange the meat on a platter. Serve with the chips and sauces.

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