Christmas Meatball Sandwich

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1. Wash your veg.
2. Preheat the over 220c/200 (fan assisted)/ Gas mark 7.
3. Add 2tbsp of vegetable oil to a baking tray and put it in the oven to heat up.
4. Cut the sweet potatoes into chips, leaving the skins on.
5. Once the oil is hot add the chips to the tray with the dried sage and a pinch of salt.
6. Mix around the tray and cook for 20-22 mins.
7. Meanwhile, grate the ginger and combine with the mince and soy sauce in a bowl adding salt and pepper to taste.
8. Divide the mix evenly into balls and add to a separate baking tray, use a baking sheet for less mess.
9. Put the balls in the over for 2-14 mins.
10. Cut the tops and tails from and peel the carrot and parsnip and peel them both into ribbons.
11. Add these ribbons and the rice vinegar to a bowl with a tsp of sugar and mix well.
12. Chop the coriander and trim and slice the spring onion.
13. Remove 2 outer leaves from the lettuce and set aside, shred the inner core.
14. Cut the ciabattas in half, and put them in the over for 4 mins until warmed through.
15. Spread mayo and cranberry sauce on the halves.
16. Add a lettuce leaf, then veg ribbons, meatballs and coriander.
17. Drizzle the liquid left from the veg ribbons over the sweet potato fries.
18. Serve.