Thai Style Crab Cakes and Sweet Chilli Sauce

Pop the wedges 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. Set aside for now.

Cut the lime into wedges.

Just before the potatoes finish boiling, add the sweet potato wedges to the oven and roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, in a large bowl, combine the crab meat, a good squeeze of lime juice, the red Thai style paste, Thai style spice blend and breadcrumbs. Season with salt and pepper. Mix together well.

Once the potatoes are cooked, drain and allow to steam uncovered for 2 mins. Return to the pan, off the heat.

Mash the potatoes and garlic, ensuring the mixture isn't too smooth so that some small chunks of potato remain. Stir the potatoes into the crab mixture. Mix together well.

Allow the mixture to cool slightly, then shape into 3cm thick patties, 3 per person. Transfer the crab cakes to a large, lined baking tray. Drizzle over some oil then bake on the top shelf of your oven until golden, 24-26 mins. Gently turn halfway.

While the crab cakes bake, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a small bowl, mix together the sweet chilli sauce and mayo (see pantry for amount). Set aside for now.

Give your large bowl a quick wash, then add the sambal, a good squeeze of lime juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

While you're waiting for eveything to cook, do the washing up.

Just before everything's ready, add the carrot and baby leaves to the dressing and toss to coat.