Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

As I finalise my post for this week on May 8, it’s the 80th anniversary of VE Day, a day marking the end of the Second World War in Europe in 1945.

During my time in the MasterChef UK competition in 2022, as one of the top six contestants, I had the privilege of cooking to celebrate the 100th anniversary of The Poppy Appeal. This was my most important cook of the competition because of the weightiness of the occasion.

Knowing who we were cooking for kept me energised all day and gave me the courage to fight on, even when it seemed like we couldn’t get the job done on time. I had to manually julienne so many kilos of carrots using a peeler that a part of me was looking forward to never touching carrots again.

Six non-professionals cooking for about 100 guests at Middle Temple in London was a daunting task, and knowing who we were cooking for did not make it any easier. After cooking our hearts out, we filed into the hall to applause from the crowd, and that is when the significance of the occasion really hit home.

Seeing some people with burn scars and lost limbs appreciative of our efforts filled my heart with great emotion and even deeper appreciation because I saw the real price of the freedom we all enjoy today. I got to give the thank-you speech in response to their applause and I left with a heart full of pride. The Poppy Appeal took on a whole new meaning for me that day.

The Poppy Appeal, led by the Royal British Legion, is a national campaign to raise funds for the organisation’s work in supporting the Armed Forces community, including veterans and their families. The poppy, the symbol of remembrance, is worn on VE Day as a sign of support for those who served.

As we commemorate the 80th anniversary of VE Day, it’s a time for reflection, gratitude, and togetherness. In the spirit of unity and resilience that defined that historic day, here is a dish that is designed to be shared with others and eaten in an informal way; one that encourages eating with the set of cutlery that is always available: our hands.

A Dish That Speaks Volumes

This dish marries bold flavours with vibrant colours – a culinary representation of diversity and harmony. The recipe brings together the earthy sweetness of beetroot, the rich hues of purple sweet potatoes, and the savoury depth of spiced chicken thighs, all tied together with a refreshing herby yoghurt drizzle.

Roasted Chicken Thighs with Beetroot Hummus and Spiced Purple Sweet Potatoes

Ingredients

For the chicken:

· 4 skin-on, bone-in chicken thighs

· 150g Greek-style yoghurt

· 1 tsp black garlic paste

· ½ tsp black lime powder

· 1 tsp smoked paprika

· salt & black pepper to taste

For the beetroot hummus:

· 1 medium roasted beetroot

· 1 tin chickpeas

· 1 heaped tbsp tahini

· 1 small garlic clove

· juice of 1 lemon

· 3 tbsp olive oil

For the sweet potatoes:

· 2 medium purple sweet potatoes, cubed

· 1 tsp sumac

· ½ tsp Aleppo or chilli flakes

· ½ tsp smoked paprika

For the labneh:

· 200gm of Greek-style yoghurt

· 1 tbsp pomegranate molasses

· juice of ½ lemon

· 1 small garlic clove, grated

· handful of parsley and mint, finely chopped,

· pomegranate seeds, toasted nuts or dukkah, and fresh herbs for garnish

Method

1. Marinate and cook the chicken: combine yoghurt, black garlic, black lime, smoked paprika, salt, and pepper. Coat the chicken thighs and marinate for at least 30 minutes. Roast at 200°C fan (220°C conventional) for 30-35 minutes until golden and crispy.

2. Prepare the beetroot hummus: blend roasted beetroot, chickpeas, tahini, confit garlic, lemon juice, and olive oil until smooth. Season with salt.

3. Cook the sweet potatoes: Steam the cubed sweet potatoes for about 10 minutes or until just tender. Toss with olive oil, sumac, chilli flakes, smoked paprika, and salt. Roast or air-fry until edges are crisp.

4. Make the labneh and herby sauce: Pour the yoghurt into a muslin cloth and allow to drain. Make the herb sauce by finely dicing mint, coriander and parsley; add some pomegranate molasses, olive oil, lemon juice, Aleppo chilli flakes and salt to taste. Check seating and adjust to taste. You can swap the molasses for honey.

5. Assemble the dish: Spread beetroot hummus on a plate, top with sweet potatoes, place the roasted chicken thigh, drizzle with herby sauce. Spread the labneh on a plate and top with the herb dressing, garnish with pomegranate seeds, toasted nuts or dukkah for extra crunch, and fresh herbs. Add a small drizzle of honey for some sweetness.

6. Serve with warm slices of pitta bread, ideal for scooping the hummus and dressed labneh.

A toast to togetherness

This dish isn’t just a feast for the senses; it’s a celebration of unity, resilience, and the rich tapestry of cultures that make up our community. As we honour VE Day, let’s remember that food has the power to bring us together, to heal, and to celebrate the diverse flavours that each of us brings to the table.

This weekend, let’s honour the past by embracing the present and looking forward to a future filled with unity, resilience, and, of course, delicious food. 

In closing, don’t forget, as American chef James Beard said: “Food is our common ground, a universal experience".