Vietnamese-Style Meat-Free Meatball Christmas Sarnie

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

Add 2 tbsp [4 tbsp] vegetable oil to a baking tray and put the tray in the oven to heat up

Cut the sweet potatoes (skins on) into chips

Once the oil is hot, add the sweet potato chips, dried sage and a generous pinch of salt, then give everything a good mix up and cook for 20-22 min or until the chips are golden – these are your sage sweet potato chips

Meanwhile, peel (scrape the skin off with a teaspoon) and grate the ginger

Combine the meat-free mince, grated ginger, soy sauce and a generous pinch of salt and pepper in a bowl and give everything a good mix up – this is your meat-free mince meatball mix

Divide the meat-free mince meatball mix into 8 [16] and shape them into meatballs

Add the meat-free mince meatballs to a separate baking tray (use baking paper to avoid mess!)

Put the tray in the oven for 13-15 min or until cooked through

Top, tail and peel the carrot[s] and parsnip[s], then continue to peel lengths until you end up with a pile of carrot and parsnip ribbons – these are your root veg ribbons

Add the root veg ribbons to a bowl with the rice vinegar and 1 tsp [2 tsp] sugar and give everything a good mix up – these are your pickled root veg ribbons

Chop the coriander finely, including the stalks

Trim, then slice the spring onion[s]

Wash, then remove 2 [4] outer leaves from the gem lettuce and set aside, then shred the inner core

Cut the ciabattas in half, then add to the oven for 3-4 min or until warmed through

Spread the warmed ciabatta halves with the cranberry sauce and mayo

To build, fill each ciabatta with a lettuce leaf, pickled root veg ribbons (save the pickling liquid!), meat-free mince meatballs and a sprinkling of the chopped coriander – these are your Vietnamese meat-free mince meatball Christmas sarnies