Brazilian Sweet Potato 'Veijoada' Bake

Cut the onion in half through the root, peel and chop into roughly 1cm pieces. Remove the core from the yellow pepper and chop into 2cm pieces. Finely chop the coriander stalks and roughly chop the leaves (keep them separate). Peel and grate the garlic (or use a garlic press if you have one). Cut the chilli in half lengthways and remove the seeds, then finely chop. Empty the black beans into a sieve or colander and rinse under cold water.

Put your onion in a large frying pan on medium heat with a drizzle of oil and cook for 5 mins (if it gets a bit brown, don't worry, it will just add to the flavour). Next, add your pepper and cook for another 5 mins. Then add the coriander stalks, garlic and chilli (add less if you're not a huge fan of spice!). Throw in the cumin and paprika, stir everything together and cook for 1 minute before adding your black beans, vegetable stock pot and water (amount specified in the ingredient list). Bring to a simmer and gently bubble away for 10-15 mins until your veijoada has reduced by half.

While your veijoada is cooking, grate the cheddar cheese and keep to the side. Chop the tomato into small 1cm pieces. Cut the shallot in half through the root, peel and then finely chop into ½cm pieces (if you can!). Cut the baby gem lettuce in half lengthways, remove the root, then slice into roughly 1cm wide slices.

Grate the lime zest into a large bowl, squeeze in the lime juice and add your shallot. Add a drizzle of oil, a pinch of salt, a good grind of black pepper and a pinch of sugar (if you have some). Mix together with a fork then add in your tomato and baby gem lettuce. Leave to the side.

Spoon your cooked veijoada into an ovenproof dish, then remove your sweet potato from your oven. Preheat your grill to high. Arrange your sweet potato on top of your veijoada and sprinkle over your cheese. Pop under your grill for 3-5 mins until your cheese has melted.