Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the sweet potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper.

Rub the oil over the potatoes, then lay them, cut-side down, on the baking tray. 

Roast on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.

Meanwhile, halve, peel and thinly slice the red onion as thinly as you can.

Peel and grate the garlic (or use a garlic press).

Drain and rinse the kidney beans in a sieve. 

Pop half the sliced onion into a small bowl with the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together, then set aside.

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

Once hot, add the remaining red onion to the pan and stir-fry until softened, 4-5 mins. Stir in the garlic and cook for 1 min.

Add the kidney beans and Worcester sauce to the pan. Allow the Worcester sauce to bubble away until evaporated, 30 secs, then stir in the passata, chipotle paste (add less if you'd prefer things milder) and veg stock paste.

Pour the sugar and water for the sauce (see pantry for both amounts) into the beans and stir well.

Bring the beans to a boil, then reduce the heat and simmer until thickened, 8-10 mins.

Once cooked, remove from the heat. Taste and add salt and pepper if you feel it needs it. Add a splash of water if a little too thick.

Once the sweet potatoes are cooked, fluff up their insides using a fork and add a knob of butter if you'd like.

Top with the Boston beans, soured cream and pickled onion (leave the pickling liquid in the bowl - you'll need it for the dressing).

Mix the olive oil for the dressing (see pantry for amount) into the bowl of pickling liquid. 

Add the baby leaves to the bowl. Toss to coat, then serve alongside your Boston bean jacky-Ps.

Enjoy!