Peel the sweet potato and chop into chunks, then pop into a pan of salted boiling water and cook until tender. This should take 8-10 mins

Removed from heat and drain thoroughly then return to pan and mash until smooth.

Stir in the spices, then beat in the egg yolk, then add in the chopped spring onion, sweetcorn and peas - mixing until well combined. Check the seasoning and add salt and pepper to taste.

Pre-heat the oven to 180C Fan and line a large baking sheet with greaseproof paper.

On a clean surface carefully unfold two sheets of filo pastry and put the rest back in the packet so it doesn't dry out.

Using your Fry Light, spray one sheet of pastry all over, place another sheet of pastry on top and then spray all over again.

Using a pizza cutter, cut your double-layered sheet into five equal strips.

Dollop a tablespoon of samosa filling at the far end of each strip. Fold over into a triangle, and again, and again until you reach the end of the strip and you have something that looks like a samosa with all sides sealed!

Repeat with all the strips, placing each samosa onto your prepared baking sheet. And again with the next two sheets of filo pastry in the packet. If you have an odd number in your packet as I did, simply spray the sheet and fold it in half instead, so you don't waste any!

Brush the top of each samosa with beaten egg, then scatter liberally with black onion seeds.

Pop into the over to bake for around 10 minutes, take the sheet out and turn the samosas all over and give them a quick egg wash and further sprinkling of black onion seeds and bake for a further 10 minutes until crisp and golden. Allow to cool for a few minutes before transferring onto a serving platter with the minted yoghurt dip

While the samosas are cooking, mix the natural yoghurt with the mint sauce in a pretty little bowl, ready for dipping!