Meat-Free Mince Sloppy Joes With Creamy Sweet Potato Salad

Preheat the oven to 180°C/ 160°C (fan)/ gas 4

Boil a kettle

Peel and dice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 6-7 min or until starting to caramelise

Meanwhile, chop your potato[es] (skins on) into rough, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Once the onion has started to caramelise, add your meat-free mince, ground smoked paprika and chipotle paste (can't handle the heat? Go easy!) to the pan

Cook for 5-6 min further until the mince is starting to brown, breaking it up with a wooden spoon as you go

Whilst the mince is cooking, dissolve your tomato paste in 200ml [260ml] [350ml] boiled water – this is your tomato stock

Once the mince has browned, increase the heat to high, add the tomato stock and cook for 2-3 min further or until thickened – this is your BBQ meat-free mince

Slice your brioche bun[s] in half (if required!)

Add the brioche halves to a baking tray and put the tray in the oven for 3-4 min or until toasted

Add your mayo and white wine vinegar to the drained potatoes with a pinch of salt and pepper

Gently mix it all together – this is your creamy potato salad

Wash your salad and pat it dry with kitchen paper