For the Sweet Potato Fries
250 g of sweet potatoes peeled and sliced into long thin chips.
1 tablespoon olive oil.
1 teaspoon garlic garlic granules.
Quarter teaspoon salt.
One teaspoon black pepper.
2 tablespoons olive oil.

For the Tomato Salsa
1 red onion peeled and cubed.
1 400g tin chopped tomatoes.
2 tablespoons Tomato Ketchup.
1 tablespoon Worcestershire Sauce.
2 teaspoons Paprika.
2 teaspoons Smoked Paprika.
1 tablespoon Tabasco Sauce.
Juice from 1 fresh lime.
Half teaspoon dried chilli flakes.
Quarter teaspoon salt.
1 teaspoon white pepper.

For the Prawn & Mango Open Sandwich
200g cooked prawns shelled.
240 g chopped mango
4 tablespoons Greek Yoghurt.
Quarter teaspoon salt.
One teaspoon black pepper.

1. Peel the potatoes and cut into slender chip shapes.
2. Place into a bowl of ice water for 40 minutes.
3. Drizzle olive oil into a saucepan and warm on a low temperature for 3 minutes, then add the chopped onion. Once softened, add the tin tomatoes, Tomato Ketchup, Worcestershire Sauce, paprika, smoked paprika, Tabasco Sauce, lime juice and dried chilli flakes. Season with rock salt and white pepper. Cover and simmer on a low heat for 25 minutes.
4. Remove the potato chips from the iced water; using a tea-towel completely dry the chips. Heat the oven to 150 degrees.
5. Place the garlic granules, rock salt, black pepper and olive oil into either a bowl or a small plastic bag. If its a bowl mix together, if its a bag shake the contents together. Add the chips and stir or shake again ensuring all the chips are covered.
6. Place the chips on a baking tray - I use a disposable foil tray for this - and cook for 15 minutes and/or golden brown and crispy.
7. Place the prawns, mango and Greek Yoghurt in a bowl and mix together thoroughly.
8. Butter the slices of bread, divide the fish mixture between the bread, placing rocket on top of the open sandwich and season with rock salt and black pepper.
9. Remove the chips from the oven, dispense the salsa into a bowl and serve alongide the open sandwich.
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