SUPER SIDES

ALL SERVE 6

SWEET POTATO CHIPS Preheat the oven to 220C/200C fan/gas 7. Line the base of a couple of large roasting dishes with baking paper. Cut 900g sweet potatoes (ends trimmed) into chunky chips 6cm-7cm long and 1cm-2cm thick. Toss these in a bowl with 4 tbsp olive oil, the finely grated zest of 2 limes and some seasoning. Spread the chips out in the dishes without touching. Roast for 40-45 minutes until dark at the edges and blistering. Serve with the chilli of your choice. AVOCADO SALSA Prep 1 level tbsp finely chopped red onion, 1 tbsp finely chopped coriander and ½ tsp finely chopped medium-hot red chilli. Cut the flesh of 2 avocados into 1cm dice and scoop into a bowl. Add the prepped ingredients followed by 1 tbsp lime juice, 1 tbsp olive oil and a little seasoning. Stir gently to combine and serve, scattered with extra coriander, with the chilli of your choice. CAESAR SALAD For the dressing place 150ml olive oil, 2 tbsp lemon juice, 2 tsp worcestershire sauce and ½ a garlic clove in a blender. Boil 2 medium eggs for 1 minute, then submerge in cold water to cool. Working over the blender, crack in the still runny eggs (use a teaspoon to scoop out the thin layer of cooked white lining the shell). Whiz briefly until you have a pale and creamy dressing. Use this to dress a salad of romaine or cos lettuce and rocket. Scatter over plenty of shaved parmesan and finish with croutons or crumbled toasted baguette crostini. Serve with the chilli of your choice.