Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel!). Put them on a baking tray and drizzle over a splash of oil. Season with salt and black pepper and toss to coat. Run a knife around the middle of each corn and snap it in half. Place on some foil. Divide the butter between each piece of corn and season with salt and pepper. Wrap the foil up and place on the baking tray with the sweet potato.

Roughly chop the coriander (stalks and all). Zest the lime, then cut into wedges. Keep to one side. Put the chicken in a mixing bowl and add the smoked paprika, ground cumin and the olive oil (see ingredients for amount). Season with salt and pepper, then rub the seasonings into the chicken. Important: Remember to wash your hands after handling raw meat!

Place the sweet potato and foil-wrapped corn on the middle shelf of your oven. Roast until the potato is soft and golden, turning halfway through, and until the corn is tender, 25-30 mins. Tip: The corn will be tender after this time but you can check by unwrapping carefully and pushing a skewer or knife tip into one of the kernels.

Have a quick tidy up and get any washing up done. Transfer the marinated chicken to another baking tray lined with foil (or baking paper). Tip: Make sure the chicken is in one even layer. Roast on the top shelf of your oven until the chicken is browned and cooked through, 15-17 mins. Tip: The chicken is cooked when it is no longer pink in the middle.

When the chicken, potato and corn are cooked, get ready to serve. Open up the foil parcel and roll the corn over in the melted butter, adding half the coriander and some lime zest for those who like it. Pop the corn on your plates.

Share the sweet potatoes and peri-peri chicken strips between your plates and finish with a wedge of lime and your sauce of choice. Tomato ketchup for the kids, habanero salsa for the grown ups! Sprinkle the remaining coriander on the adults' chicken. Enjoy!