Avocado and sweet chilli dip

Preheat oven to 220°C. Line an oven tray with baking paper. Scatter the wedges over the lined tray. Bake in preheated oven, turning occasionally, for 30 minutes or until golden brown and heated through.

Meanwhile, combine the avocado and 1 tablespoon of the sweet chilli sauce in a small bowl.

Taste and season with salt and pepper. Spoon into a serving bowl. Drizzle with remaining sauce. Serve with hot potato wedges.

Make your own vegetable wedges with a mixture of potato, pumpkin and carrot.