Glazed Chicken Gyozas on Sweet Potato Salad

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a large bowl, combine the rice vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set your dressing aside.

In a small bowl, mix together the gochujang (use less if you'd prefer things milder) and mayo.Set aside.

When the potatoes have 10 mins left, heat a drizzle of oil in a large frying pan on low heat.

Once hot, add the gyozas and fry until golden, 3 mins.

Add 4 tbsp of water to the pan and cover with a lid (or foil). Cook until piping hot, 3 mins more. Remove from the heat.

Add half the sweet chilli sauce to the pan and turn to glaze the gyozas in the sauce.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

Crush the peanuts in the unopened sachet using a rolling pin.

When everything's ready, add the roasted sweet potatoes, carrot ribbons and baby gem to the bowl of dressing and toss to coat.