Preheat your oven to 200°C/Fan 180°C/Gas 6. Arrange the sweet potatoes and cut them into bite-size pieces. Scatter the sweet potatoes on a baking tray and add 1 tsp olive oil and a pinch of salt and pepper. Toss to coat the sweet potatoes, then slide them into the oven for 15 mins.

Meanwhile, halve the red pepper and scrape out the seeds and white bits. Slice the pepper into thick chunks. When the sweet potatoes have roasted for 15 mins, add the pepper to the baking tray, turn the sweet potato pieces over and slide the tray back into the oven for 20 mins.

Roughly chop the green tomatoes and pop them into a food processor (see our tip if you haven’t got a processor to hand). Peel the shallot and the garlic and add them to the tomatoes. Add the chilli, halving it and scraping out the seeds and pith if you prefer less heat. Add the coriander leaves and stalks. Grate in the lime zest and squeeze in the juice. Season with salt and pepper and blitz into a smooth salsa. Set aside.

Pour 1 tsp olive oil into a frying pan and warm to a medium-high heat. When the pan is hot, add the chicken mini fillets. Season with a good pinch of salt and pepper. Fry for 5-6 mins, turning once or twice, till golden and cooked through.

Divide the roast veg between a couple of plates, along with the chicken. Serve topped with the rocket leaves and plenty of green tomato salsa.