Caribbean Cottage Pie

Peel the sweet potato and chop into 2cm chunks. Add to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins. When ready, drain in a colander and return to the pan, off the heat.

Return the frying pan to medium-high heat with a drizzle of oil. When hot, add the beef mince, breaking it up with a wooden spoon. Cook, stirring occasionally, until browned, 3-4 mins. While the beef browns, halve, then remove the core from the yellow pepper and chop into 1cm chunks. Roughly chop the dried apricots. Drain and rinse the black beans in a sieve.

Add the pepper, apricots and poudre de colombo to the beef and cook, stirring, for another minute. Stir in the tomato purée, mango chutney and chicken stock. Add the diced tomatoes, water (see ingredients for amount) and black beans. Bring to the boil, then reduce the heat and simmer until thick and tomatoey, stirring occasionally, 8-10 mins. Season to taste with salt and pepper if needed.

While the sauce simmers, halve the red chilli lengthways, deseed and finely chop. Roughly chop the coriander (stalks and all). Add the chilli and coriander to the bowl with the desiccated coconut and stir together. When the sweet potato is cooked, mash until smooth (add a knob of butter if you have some) and season well with salt and pepper.