Wash 2 medium-sized sweet potatoes, then put them into a steamer basket or colander and place over a pan of boiling water, cover with a lid and steam until tender but still slightly firm to the touch, about 12-15 minutes. Make the dressing: put 3 tbsp of vegetable oil in a shallow pan. Peel 2 cloves of garlic and slice them very thinly. Warm the oil over a moderate heat, then add the garlic, letting it fry for 3 or 4 minutes and taking care it doesn’t get any darker than pale gold. While it colours, finely shred a medium-sized red chilli and add to the pan, letting it cook only for a minute or two. Stir in 1 tbsp of honey, let it melt, then add the juice of a lime and 3 tsp of soy sauce. Let it all bubble together for a minute or so, then remove from the heat. Cut 4 plump chorizo sausages into thick slices and set aside. Remove the sweet potatoes from the steamer and peel off the skin. Cut into thick slices and place them on a foil-lined grill pan. Heat an overhead grill, lightly brush the slices of sweet potato with oil, then place under the grill for 4 or 5 minutes. Brush them generously with the dressing and continue cooking for a couple of minutes until sizzling. Remove and place on a serving dish and keep warm. Grill the chorizo and serve with the chilli sweet potatoes. Enough for 2 The sugary quality of the sweet potato works splendidly with the paprika-spiked chorizo, but you could use a maincrop potato if you prefer. Steam a couple of medium-sized potatoes whole, then cut into thick slices, as above. If you fancy a cloud of mash with your chorizo instead, steam the sweet potatoes, as above, but mash them instead of slicing, using the honey-chilli dressing in place of butter, spooning it over the mash as you go.