After all the Christmas excesses, the cooked breakfasts and the roast dinners, the leftover sarnies and the cheese boards, I end up wanting something completely different.

Curry flicks all my switches at this time of year – sorry for those of you who have a gallon of turkey curry still in the freezer but I didn’t see a single one over the Christmas period!

That is, of course, until I returned to London and was taken to the rather nice Ravi Shankar for a spot of chaat (the delicious cold Indian dishes often featuring yogurt, tamarind sauce, chickpeas or potatoes and all based around fried dough).

Fresh, tangy, zingy flavours with a good dose of fiery chilli and a crunch from raw onion add up to make these an incredibly more-ish snack – hence their popularity all over India.

Taken a tentative bit of inspiration from these dishes, I whipped up a quick dip that is the perfect counterpoint to roast sweet potato wedges – a lovely marriage of spicy chillies, cooling yogurt, crunchy spring onions and a hint of sharp lime. A brilliant snack to tuck into in front of a good movie with an ice cold beer.

Click here for my recipe for sweet potato wedges with garam masala, yogurt and chillies