Thai Style Crab Cakes and Sweet Chilli Sauce

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Set aside for now.

Cut the lime into wedges.

Just before the potatoes finish boiling, add the sweet potato wedges to the oven and roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

In a large bowl, combine the crab meat, a good squeeze of lime juice, red Thai paste, Thai style spice mix and breadcrumbs. Season with salt and pepper. Mix together well.

Once the potatoes are cooked, drain in a colander and sit the colander on top of the pan (off the heat) to allow the potatoes to steam for a couple of mins.

Then, return the potatoes to the empty saucepan and roughly mash the potatoes and garlic, ensuring the mixture isn't too smooth so that some chunks of potato remain. Allow to cool slightly.

Stir the mashed potato and garlic into the crab cake mixture. Mix thoroughly until well combined. TIP: Use your hands to mix if you find it easier.

Shape the mixture into 3cm thick patties, 3 per person.

Transfer the crab cakes onto a lined baking tray. Add a generous drizzle of oil over each crab cake. Bake on the top shelf of your oven until golden, 24-26 mins.

Carefully turn halfway through cooking and repeat drizzling oil over the crab cakes.

While the crab cakes bake, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a small bowl, mix together the sweet chilli sauce and mayo (see pantry for amount). Set aside for now.

Give your large bowl a quick wash, then add the sambal, a good squeeze of lime juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

While you're waiting for eveything to cook, do the washing up.

Just before everything's ready, add the carrot and baby leaves to the dressing and toss to coat.