Cajun Spiced Chorizo Rice and Roasted Sweet Potato

Meanwhile, chop the sweet potato into 2cm chunks (no need to peel).

Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

Meanwhile, once the onion has softened, add the sugar (see pantry for amount) and half the garlic to the onion. Stir together and cook for 1 min more.

Stir the rice into the onion and garlic until coated, 1 min.

Add 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chorizo and fry for 3-4 mins.

Stir in the tomato puree, Cajun spice mix (add less if you'd prefer things milder) and remaining garlic. Cook until fragrant, 1-2 mins.

Lower the heat to medium, then add the water for the sauce (see pantry for amount) and veg stock paste. Simmer until thickened, 2-3 mins.

Meanwhile, cut the lime into wedges.

Once the sauce has thickened, stir the peas, cooked rice, honey and remaining butter (see pantry for both amounts) into the frying pan.

Add a good squeeze of lime juice and stir through the rice.

Once roasted, stir the sweet potato through the rice. Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little too dry.