Pork Chilli, Avocado and Sweet Potato Wedges

Ingredients:

1 avocado

1 tsp red chilli flakes

1 handful of fresh coriander

2 garlic clove

1 lime

1 red onion

2 tsp smoked paprika

200g passata

300g free-range pork mince

300g sweet potato

Method:

1. Preheat the oven to 200C / fan 180C / gas mark 6. Leaving the skin on, cut the potato into fries. In a bowl, toss the fries with 1 tsp oil, half the paprika and a pinch of sea salt. Spread the fries out on a lined tray and roast for 20-25 mins, turning halfway through.

2. Finely chop or crush the garlic. Finely dice the onion. Roughly chop the coriander. Heat a medium frying pan with 1 tsp oil on a medium heat. Fry the garlic and onion for 5 mins, until softened.

3. Add the pork to the onion and garlic; cook for 10 mins, until golden, breaking the mince up with a spatula. Add the chilli flakes (to taste), half the coriander, remaining paprika and passata to the pork and cook for a further 10 mins, until the sauce has thickened. Season with sea salt and black pepper.

4. Peel the avocado, destone and thinly slice. Quarter the lime.

5. Serve the chilli with the fries and avocado on the side. Garnish with the lime wedges and remaining coriander.