Step 1

Preheat oven to 220°C. Line a 17 x 27cm (base measurement) slab pan with non-stick baking paper. Combine flour, cornmeal and salt in a bowl. Whisk milk, egg and butter in a jug, add to flour mixture and stir until well combined. Smooth into prepared pan. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Turn onto to a wire rack.

Step 2

Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add the onion and stir for 3 minutes. Add chilli powder and stir for 1 minute. Stir in sweet potato, cauliflower and tomatoes. Increase heat to medium-high and bring to the boil. Boil, partially covered, stirring occasionally, for 8 minutes. Stir in the peas and cook for 1 minute or until vegetables are tender. Remove from heat and stir in parsley. Taste and season with salt and pepper.

Step 3

Cut the cornbread into 4 squares. Cut each square in half diagonally. Divide cornbread among serving plates and serve with the spicy vegetables.