Preheat the oven according to the sweet potato fries packet instructions and spread the 250 g sweet potato fries on a baking tray.

Bake the fries until crisp, following the packet time and temperature instructions.

Combine the 12 g peri peri marinade, 45 ml light mayo, and 15 ml water in a mixing bowl until smooth.

Finely dice the half red onion on a chopping board.

Spray a frying pan with cooking oil spray and fry the diced red onion for 3 minutes until softened.

Add the 250 g beef mince to the pan and fry it until fully browned, breaking it apart with a wooden spoon.

Crumble the beef stock cube into the beef and add the 20 g tomato puree.

Stir in 1 tsp peri peri seasoning and the remaining 30 ml boiling water until the beef is evenly coated.

Mix the 35 g light soft cheese into the beef until it forms a creamy peri peri sauce.

Transfer the cooked sweet potato fries to serving plates and optionally dust them with the remaining peri peri seasoning.

Spoon the creamy beef mixture over the fries and scatter over the 30 g light cheese and 20 g shredded mozzarella.

Melt the cheeses under a hot grill for 2 to 3 minutes, then drizzle the prepared perinaise over the loaded fries.