Fragrant Vietnamese-Style Meat-Free Chick'n Loaded Sweet Potato Fries

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potato[es] (skins on) into thin fries

Add the fries to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Zest your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Slice half your green chilli[es] into rounds and finely chop the rest

Strip your coriander leaves from their stalks and chop the stalks finely (save the leaves for garnish!)

Boil half a kettle

Add your creamed coconut to a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water and mix until smooth

Once smooth, add your ginger & garlic paste, lime zest and chopped chilli (can't handle the heat? Go easy!) with your chopped coriander stalks and soy sauce – this is your coconut marinade

Combine 1 tsp [1 1/2 tsp] [2 tsp] sugar in a bowl with the juice of half the lime[s] and a splash of boiled water and stir it all together

Add your carrot & cabbage slaw mix to the bowl and set aside – this is your zingy slaw

Once the fries have had 15-18 min, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your meat-free chick'n and cook for 6-7 min or until warmed through and starting to brown

Once brown, add half the coconut marinade to the pan and cook for a further 2-3 min or until fragrant

Add your cultured coconut to the remaining coconut marinade – this is your fragrant yoghurt