Andi Oliver served up deliicous blood orange smoked chilli chicken and waffles on Saturday Kitchen.

The ingredients for the white sweet potato waffles are: 150g white sweet potato, grated, 150g Maris piper potato, grated, 150g white onion, grated, 2 tsp salt, 2 tsp caster sugar, 150ml yoghurt (or buttermilk), 2 tsp bicarbonate of soda, 50g cornflour, 50g self-raising flour and 50ml melted unsalted butter.

For the all-purpose seasoning: 20g garlic salt, 20g onion salt, 20g ground cumin, 20g ground coriander, 20g ground allspice and 20g paprika.

For the chicken: 1.2kg boneless chicken thighs (about 8 medium), skin on, 140g green seasoning, 20g all-purpose seasoning (see above), 4 small handfuls lamb’s lettuce (or pea shoots), to serve and 2 blood oranges, peeled and segmented, to serve.

For the blood orange smoked chilli glaze: 150g sugar, 2 oranges, peel only, 1 tsp coriander seeds, 1 tsp cumin seeds, 150ml blood orange juice, 1 chipotle in adobo and 30g fresh ginger, peeled and grated.

See recipes by Andi in her book titled: The Pepperpot Diaries available from Amazon now.