Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Halve the baby plum tomatoes.

In a medium bowl, add the tomatoes with the cider vinegar, sugar and olive oil (see pantry for both amounts). Season with salt and pepper and set aside for later. 

Pop the sweet potato chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pat the basa dry with kitchen paper. Lay the fish onto a lined baking tray.

Drizzle with oil, season with salt and pepper and sprinkle over the tandoori masala mix. Rub in the seasoning, then drizzle over the honey. IMPORTANT: Wash your hands and equipment after handling raw fish. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

When turning the veg halfway through cooking, add the basa tray to the middle shelf of your oven for 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Just before you're ready to serve, toss the rocket leaves through the tomatoes and dressing. 

Once everything's ready, transfer the fish to your serving plates.

Serve the sweet potato chips and salad alongside.

Scatter over the flaked almonds.

Add a dollop of mayonnaise alongside (see pantry for amount) for dipping.