• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potato lengthways into 1cm slices, then into 1cm fries (unpeeled).
• Place on a large (lined) baking tray.
• Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn the tray halfway through.

TIP: You want them well spaced out to achieve a crispy finish! Use two baking trays if necessary.

• Meanwhile, add the turkey, breadcrumbs and half the aioli to a medium bowl.
• Toss to fully coat the turkey. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
• Season with pepper.

• Lay the turkey on a lined baking tray.
• Bake until golden and cooked through, 10-15 mins.  IMPORTANT: Turkey is cooked when no longer pink in the middle.

• Meanwhile, trim and coarsely grate the carrot (no need to peel).
• In a large bowl for the salad, mix together the vinegar, mayo and 1 tsp sugar (per 2P).
• Season with salt and pepper.
• Just before serving, add the salad leaves and carrot to the bowl with the dressing and toss to coat.

• Toss the cooked tukey in the sweet chilli sauce and remaining aioli.
• Season with a pinch of salt and pepper.

TIP: If cooking for kids you can reduce the heat in this recipe by using less sweet chilli sauce.

• Divide the sweet chilli turkey between plates.
• Serve the sweet potato fries and carrot salad alongside.