• 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.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through. 

TIP: Use two baking trays if necessary, you want the wedges nicely spread out.

• Finely chop the coriander (stalks and all).
• Zest half the lime (double for 4p). Chop into quarters.
• In a large bowl, mix the lime zest, Thai spice, half the coriander, the breadcrumbs and half the soy sauce. Season with salt and pepper.
• Add the 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 mince.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the burgers until browned on the outside and cooked through, 10-12 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.

• Trim and thinly slice the scallion.
• Just before serving, toss the salad leaves in a drizzle of oil.
• Add the chilli and fennel and mix to coat fully.

• Share the burgers and sweet potato wedges between plates. 
• Serve the spicy fennel salad on the side.
• Sprinkle with the sliced scallion.
• Serve any remaining lime wedges alongside for squeezing over.