1kg sweet potato sliced
2 handfuls broccoli florets
500g hake fillets or venison cubes or steak cut into strips (you can use any meat)
375ml cream (half cream half plain yoghurt)
45ml Dijon mustard
60ml mature gouda cheese
Grease a dish with coconut oil
Boil the sweet potatoes until tender
Add the broccoli and boil for 1 min
Drain and transfer to the baking dish and drizzle with olive oil
Pack the fish into the dish between the broccoli and potatoes
Mix the cream and mustard together and dollop all over
Sprinkle with grated cheese
Bake for 20mins until golden brown