Sweet Chilli Gyozas and Sweet Potato Wedges

Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a large bowl, combine the rice vinegar, sambal, sugar for the pickle (see pantry for amount) and a pinch of salt. 

Add the smacked cucumber, toss to coat, then set aside to pickle.

Halve the lime.

Pop a small saucepan on medium heat. Add the soy sauce, sugar for the sauce (see pantry for amount) and half the juice from the lime.

Gently heat, stirring, until the sugar has dissolved, 1 min.

Remove from the heat and set your ponzu sauce aside.

Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through.

When ready, remove the gyozas from the oven and drizzle over the sweet chilli sauce. Turn to coat.

Add the baby leaves with a drizzle of oil to the bowl of smacked cucumber and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.