Spicy Buffalo Sweet Potato & Pickled Red Cabbage Tacos

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

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

Add the wedges to a large baking tray (or two!) with half your cayenne pepper (can't handle the heat? Go easy!)

Add a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 20 min or until the wedges are tender and starting to crisp – these are your spicy sweet potato wedges

Meanwhile, combine your shredded red cabbage and your red wine vinegar with a pinch of salt and sugar - this is your quick-pickled red cabbage

Heat a pot with a knob of butter over a low heat

Once melted, remove the pot from the heat and add your Henderson's relish, sriracha, remaining cayenne pepper (not a fan of spice? Just add a little!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Stir everything together until it combines and becomes a sauce-like consistency – this is your buffalo sauce

Meanwhile, grate your cheddar cheese

Trim, then slice your spring onion[s] finely

Chop your chives finely

Combine your soured cream with the chopped chives – this is your soured cream & chive sauce

Add your tortillas to a baking tray

Tip: Cooking for 3 or more? Use 2 trays!

Put the tray[s] in the oven for 2-3 min or until they're warmed through (alternatively, add them to a plate and microwave!)