Chicken Fingers with sweet potato wedges and smoky tomato dipping sauce

1.

Turn the grill to medium-high.

2.

Cut your tomatoes in half, then slice a small V to remove the core.

3.

Place them on a roasting tray with the skin facing upwards, and grill for 10 minutes. The skin should blister and blacken a little. Remove and set aside to cool.

4.

Set the oven to 180 degrees Celsius.

5.

In a bowl, coat the sweet potato wedges in the tablespoon of olive oil and season well. Lay out on a roasting tray. Place in the oven and cook for 25-30 mins or until cooked through, turning regularly.

6.

While that cooks, remove the skins from the tomatoes and then place them into a blender or food processor. Add the paprika, chilli, olive oil, garlic, salt, and pepper.

7.

Place the coriander seeds in a small, dry saucepan over a medium heat and cook for 1-2 minutes or until fragrant. Leave to cool slightly, then add to the blender.

8.

Blitz your sauce ingredients until smooth.

9.

Serve four tenders with half the wedges and a bowl of dipping sauce.