Black Bean and Sweet Potato Stew

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onions. Heat a large saucepan on medium heat (no oil) and add the flaked almonds. Toast until golden 2-3 minutes. TIP: Watch the almonds like a hawk as they can burn easily. Once toasted, transfer to a small bowl and set aside.

Put the saucepan back on medium-high heat and add a drizzle of oil. Add the onion and cook until golden, stirring occasionally, 4-5 minutes. Add the garlic and harissa and cook for a further minute. Pour in the water (see ingredients for amount), veg stock paste and chopped tomatoes. Bring to a boil, reduce the heat to medium, and simmer until it has thickened slightly, 7-8 mins. Stir occasionally.

Meanwhile, drain and rinse the black beans in a colander. When the sauce has cooked down, add the black beans and cavolo nero, stirring occasionally. Continue to simmer until the stew has thickened and the cavolo nero stalks are tender, 10-12 mins.

Once the sweet potato is cooked, remove it from the oven and stir it through your stew. Season to taste with salt and pepper. Add a splash of water if it's too thick.