Tandoori Chicken Naan and Sweet Potato Fries

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Halve, peel and thinly slice the red onion. Pop into another medium bowl with the cider vinegar and sugar for the pickle (see ingredients for amount). Season with salt and pepper, stir well and set aside.

Pop the sweet potato fries onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, chop the tomatoes into 2cm chunks. Trim the cucumber then halve lengthways. Chop each half into 4 long strips, then chop widthways into small pieces. Trim the baby gem, halve lengthways, then thinly slice widthways. Pop the tomatoes in a small bowl with a drizzle of oil and a pinch of salt and pepper. Toss to combine and set aside. In another small bowl, combine the cucumber and remaining yoghurt. Set aside.

Line a baking tray with foil. Put the marinated chicken on the tray and bake on the top shelf until cooked through, 10-12 mins. Turn halfway through. TIP: Don't be afraid if the chicken chars - this will add to the flavour. IMPORTANT: The chicken is cooked when no longer pink in the middle. Pop the naans onto a baking tray, sprinkle with a little water and bake them on the bottom shelf for the final 3-4 mins of chicken cooking time.