• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Peel and grate the garlic (or use a garlic press).
• Chop the sweet potato into 2cm wide wedges (peeling optional).
• Drain the sweetcorn in a sieve.

• 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 the tray halfway through. 

TIP: Use two baking trays if necessary.

• Drizzle the turkey with oil and coat with half the Cajun spice. 
• Lay the turkey on a lined baking tray.
• Bake until golden and cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.

• Place a pot over medium heat with a drizzle of oil.
• Once hot, add the garlic and remaining Cajun spice.
• Fry until fragrant, 1-2 mins. 
• Add the creme fraiche, sundried tomato paste and a splash of water.
• Bring to the boil, then immediately remove from the heat. Season to taste with salt and pepper.

• In a small bowl, toss the coleslaw mix and drained corn together with the ranch.
• Season to taste with salt and pepper.

• Divide the wedges and turkey between plates.
• Serve the coleslaw alongside.
• Spoon over the creamy Cajun sauce.