Central American Inspired Bacon and Black Bean Stew

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

Put the sweet potato chunks 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, 20-22 mins. Turn halfway through.

Meanwhile, halve any thick broccoli stems lengthways.

Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the sweet potato has 10 mins remaining, add the broccoli to the oven and roast on the middle shelf until tender and crispy, 10-12 mins.

Meanwhile, drain and rinse the black beans in a sieve.

Halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large saucepan on medium heat.

Add the onion and bacon lardons to the pan and fry until the onion softens and the bacon turns golden, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

While the bacon fries, peel and grate the garlic (or use a garlic press). Peel and slice the orange into ½cm thick rounds.

Once the onion has softened, stir in the garlic, Central American spice mix and tomato puree. Cook until fragrant, 1 min.

Stir the black beans, chicken stock paste, sugar and water for the beans (see pantry for both amounts) into the onion pan. Season with salt and pepper.

Bring to the boil, then lower the heat and simmer until slighlty thickened, 3-4 mins.

Once the sweet potato has roasted, stir the roasted sweet potato, smoky base paste and butter (see pantry for amount) into the stew.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.