Instructions: Mix all the ingredients for the stuffing together and set aside.

For the puree: Bake the sweet potatoes in a medium oven till tender. Skin and mash with a fork. Meanwhile boil the carrots with 1 tsp salt and 1 tsp sugar till soft. Drain and mash together with the sweet potato.

For the sorrel sauce: Put the vinegar into a pan, add the chopped shallots and simmer until the pan looks dry and add the wine, reduce until about 1 tbsp of liquid is left, add the cream and turn the heat to low, add the diced butter a little at a time stirring constantly until all has been amalgamated and the sauce is shiny with a velvety texture. Add the sorrel just before serving.

Lay out the swordfish steaks and spread in the stuffing mix evenly. Roll up each piece of swordfish and secure with a cocktail stick. Place on a baking tray. Drizzle over the olive oil for 7-10 minutes.

Remove the swordfish and cut each piece diagonally in two. Spoon the sauce onto four plates. Put the mash in the middle and place the cut swordfish around the mash.

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