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Place the sweet potato, red peppers and spring onions into a bowl and season with some salt and pepper.

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Heat a large heavy based frying pan. Add the olive oil and heat over a medium heat.

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Place the chicken thighs and red onion into a large roasting tin. Drizzle with 2 tbsp of olive oil, season with some salt and pepper and toss to coat.

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Boil the peas and once cooled, puree

Pour the flour into a mound on a wooden work surface and make a well in the centre with your fingers

Whisk the eggs in a bowl and pour into the centre of the well

With a fork, gradually incorporate the flour from the outside of the well into the eggs until it is no longer runny.

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Dice onion and fry onion in oil until soft.

Add the tomatoes and cook for 2mins, keep stirring. 

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