Roasted Sweet Potato & Sweetcorn

Meanwhile, drain the sweetcorn in a sieve. Heat a large frying pan over high heat (no oil). When the pan is really hot, add the sweetcorn. Cook, stirring occasionally and gently shaking the pan until the corn is charred, about 4 mins. TIP: Don't move it too much or it won't char properly. When charred, remove the pan from the heat.

While your corn is charring, halve the chilli lengthways, deseed then thinly slice. Roughly chop the coriander (stalks and all). Crumble the feta into small pieces using your hands. Halve the lime.

Next, pop the miso paste, honey, mustard and olive oil (see ingredients for amount) into a small bowl. Squeeze in the juice from the lime and whisk well to combine. Set to one side.

When the wedges and onion are cooked, remove from the oven and add the charred sweetcorn and kale to the baking tray. There's a lot, but don't worry - it'll wilt down in the oven! Gently mix the kale through the veggies and return to the oven for 3-4 mins. TIP: Use two large spoons to do this!