One Tray Fishcake With Peri Peri Wedges & Sweet Chilli Slaw

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

Cut your sweet potato[es] (skin on) into wedges

Add the wedges to one side of a baking paper-lined baking tray with a drizzle of vegetable oil, most of your peri peri spice mix (save the rest for later!) and a generous pinch of salt and give everything a good mix up

Add your fishcake[s] to the other side of the baking tray

Put the tray in the oven for 20 min or until the wedges are tender and starting to crisp

Meanwhile, trim, then slice your spring onion[s]

Add your carrot & cabbage slaw mix, the sliced spring onion, your red chilli relish and half your mayo (you'll use the rest later!) to a bowl with a pinch of salt

Add the juice of half your lemon and give everything a good mix up – this is your sweet chilli slaw

Cut the remaining lemon into wedges

Combine the remaining peri peri spice mix and remaining mayo in a small bowl with a small splash of cold water – this is your peri peri mayo