Peri Peri Glazed Sweet Potato and Roasted Pepper

Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the peri peri seasoning, 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 cooked through, 25-30 mins. Turn halfway through.

Meanwhile, boil a full kettle.

Halve the pepper and discard the core and seeds. Chop into 1cm chunks.

Pop the pepper onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the sweet potato has roasted for 7-8 mins, roast the pepper on the middle shelf until soft and slightly charred, 15-18 mins.

Meanwhile, put the couscous in a large bowl.

Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film. 

Leave to the side for 10 mins or until ready to serve.

In a medium bowl, mix together the zhoug (add less if you'd prefer things milder) and soured cream. 

When the sweet potato has 5 mins left, remove from the oven. Drizzle over the red pepper chilli jelly, toss to coat, then return to the oven for the remaining time.

When the couscous and pepper are ready, fluff the couscous up with a fork. Stir through the sun-dried tomato paste and roasted pepper.