1.  Preheat the oven to 400 F. Toss together the sweet potatoes, garlic, 1 tbsp of the oil, the cumin seeds, basil and some salt and pepper.

2.  Arrange on a baking sheet or shallow roasting tin and cook for 25 minutes. Add the tomato vines, trying to keep them intact-if there is not enough room in the tin, place the tomatoes on a separate baking sheet.

3.  Drizzle over a little more oil and cook for a further 15 minutes until the tomatoes are softened.

4.  Lift off the tomatoes and set aside. Pile the sweet potatoes on to 4 serving plates and scatter over the crumbled blue cheese. Place a tomato wine on top of each and drizzle round a little more oil and a splash of vinegar. Serve warm