Place a medium saucepan over a medium/low heat. Add the oil and bring to temperature. Add the onion and fry for a few minutes until soft before adding the garlic and the chilli. Fry for another few minutes until the onions begin to brown.

Add the tomatoes, sugar, salt and paprika. Bring to the boil and then reduce the heat to a simmer. Allow to simmer uncovered for around 10-15 minutes, stirring regularly to ensure it isn’t sticking to the bottom of the pan and burning. It should be thick and chunky when ready.

If you’d like a less chunky texture, use a potato masher to reduce the size of the tomato chunks before adding the vinegar and stirring. Remove from the heat and set aside.

Peel and cut the potatoes into irregular cubes, around 1-2 cm on the longest side. Bring a medium pot of water (around a 1.5 litre to a boil. Once boiling, add the baking soda.

Add the potatoes and wait for the water to come back up to boil before setting a timer for 5 minutes. Once boiled, drain the potatoes and spread them out on a baking sheet. Sprinkle with the salt and, using a spatula, flip the potatoes around to slightly roughen up the outside.

Heat a large frying pan over a medium/high heat and add the oil. Once hot, add the potatoes and fry, turning regularly, until they’re gently browned all over (7-10 minutes). Once cooked and browned, remove the potatoes and lay them on a few layers of kitchen towel to absorb the excess oil.

Season with a sprinkle of flaky sea salt before plating up. Top with a few big spoons of the aioli followed by the tomato sauce and a sprinkle of chives. Enjoy!