• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potato into 2cm wedges (no need to peel).
• Pop the wedges onto 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, 20-30 mins. Turn the tray halfway through. 

TIP: Space the wedges out as much as possible. Use two baking trays if necessary.

• Finely chop the coriander (stalks and all).
• Zest half the lime (double for 4p). Chop into thick wedges.
• To a large bowl, add the lime zest, Thai spice and half the coriander.
• Stir in the breadcrumbs and half the soy sauce. Season with salt and pepper.
• Add the beef mince. Mix until well combined. Roll into evenly-sized balls and flatten to make burgers, 1cm thick (one per person). IMPORTANT: Wash hands and equipment after handling raw meat.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the beef burgers until browned on the outside and cooked through, 12-14 mins. 
• Carefully turn the burgers every 3-4 mins, lowering the heat if they begin to burn. IMPORTANT: Burgers are cooked when no longer pink in the middle. 

TIP: The burgers will shrink a little during cooking.

• While the burgers cook, Trim the root tip and green stalks of the fennel. Halve lengthways then thinly slice.
• Halve the chilli lengthways. Deseed then finely chop half (double for 4p).
• In a bowl, mix the fennel with the chopped chilli (use less if you don't like spice), remaining soy sauce and remaining coriander.
• Season to taste with lime juice and sugar. Set aside.

• Roughly chop the chives (use scissors if you prefer).
• Just before serving, toss the salad leaves in a drizzle of oil.
• Add the chilli and fennel and toss to coat fully.

• Share the burgers and sweet potato wedges between plates. 
• Serve the fennel salad on the side.
• Finish with a sprinkling of chives.
• Serve any remaining lime wedges alongside for squeezing over.