Flavours, as we perceive them, are made up of different flavour components. At the molecular level, there are clear similarities between basil and cinnamon and they both turn out to combine very well with tomato. The combination of the sweet potato and the cinnamon-salt is really unimaginably delicious. Definitely try this and you will see that your guests will be pleasantly surprised by it. This dish is also completely vegan thanks to the cashew nut-based mayonnaise.

• Mix cinnamon with salt
• Boil the ketchup components together and allow it to cool
• Weigh everything for the cashew mayonnaise in a blender and blend until it’s the desirable texture. Season to taste with salt
• Deep-fry the Sweet Potato Fries at 175°C for 2:30mins
• Spoon into trays or plates
• Top with the mayonnaise and ketchup
• Garnish with the basil cress