Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and slice them into chips as thick as your finger. Scatter the sweet potatoes onto a large baking tray. Toss with 1 tbsp oil and a pinch of salt and pepper. Slide into the oven to roast for 30 mins.

Meanwhile, separate the radishes from their leaves (you can save the leaves for salads or to turn into a pesto). Rinse the radishes and thinly slice them. Slide the radishes into a large bowl. Trim the roots and any dry ends off the spring onions, then finely slice the spring on an angle. Scrub the carrot and slice into thin matchsticks. Add the spring onions and carrot to the radishes.

Finely chop the coriander leaves and stalks. Peel the garlic and ginger and grate or finely chop. Slide the coriander, garlic and ginger into the bowl with the veg. Squeeze over the lemon juice and add a little salt and pepper. Stir well and set aside.

Spoon the butter into a bowl. Add 1 tbsp miso and stir well till combined. Set aside.

Pour 1 tbsp oil into a large heavy pan and warm to a high heat. When the pan is hot, add the minute steaks. Fry for 30 secs-1 min on each side, depending on how well done you like your steaks, then scoop the steaks out of the pan and onto a plate. Loosely cover with foil and let them rest for a few mins. Reduce the heat under the pan slightly and add the miso butter. Stir around the pan till melted.

Divide the steaks, sweet potato chips and radish salad between plates. Spoon the miso butter over the steaks and serve.