Place the potatoes in a medium or large saucepan.

Add water until about 5cm below the top and bring this to boil over medium/high heat.

Cook the potatoes until they are softened, about 20 minutes.

Preheat the oven to 200⁰C.

Strain the potatoes well, ensuring there is no excess water.

Using a fork smash the potatoes so they are crushed. If you use a lot of force, they will be thinner and crispier. If you lightly crush them, they will be fluffier.

The previous step may release a bit more water so let them sit for 5 minutes or so.

In a greased or baking paper lined baking tray, add the potatoes. Drizzle with the oil, salt and pepper.

Bake for 35 – 40 minutes until golden brown and crispy on the outside.

In a medium fry pan on medium/high heat add the tablespoon of oil.

Once the oil is hot, add the garlic, ginger and chilli. Sautee until fragrant, about 30 seconds.

Then add onion and sauté until translucent. About 2 minutes.

Then add the capsicum and sauté until softened, stirring regularly. About 5 minutes.

Add the soy sauce, vinegar and tomato paste. Sautee for about a minute until well combined and the raw taste has gone.

Mix the corn flour in the water, stir with a small spoon until well combined.

Pour into the frypan and sauté until mixed through and you can’t taste the corn flour. About 3 – 5 minutes.

Season to taste and add the chili flakes.

Add the honey and cook for just half a minute, giving the honey some time to heat up.

Then take the sauce off the heat.

Add the coriander and chives to the sauce. Mix it through.