Heat your oven to 200°C/Fan 180°C/Gas 6. Line a couple of baking trays with baking paper. Scrub the sweet potatoes and slice them into chips about as big as your little finger. Place them on 1 baking tray and drizzle over ½ tbsp olive oil. Season with a pinch of salt and toss to mix, then make sure they’re well spread out on the tray.

Place the chicken breast mini fillets on the other baking tray. Dust with 2 tsp jerk seasoning, rubbing it into the chicken.

Slide the chicken onto the top shelf of your oven and the sweet potato fries on the middle shelf. Bake for 20 mins, then swap the trays over and bake for another 15-20 mins till the sweet potato fries are tender and a little charred and there’s no pink in the chicken when you slice into it.

While the chicken and chips cook, make the tomato salad. Quarter the cherry tomatoes and scoop them into a bowl. Peel and finely chop the red onion and add it to the tomatoes. Halve the chilli, scrape out the seeds and pith, and finely chop it. Add to the bowl.

Finely grate in the lime zest and squeeze in the juice from 1 half. Drizzle ½ tbsp olive oil into the bowl. Season with a pinch of salt and stir to mix.

When the jerk chicken and sweet potato fries are ready, divide them between a couple of warm plates. Serve with the tomato salad, lamb’s lettuce and wedges of the lime on the side.