Pre-heat your oven to 220 degrees. Peel and chop the sweet potato into small 2cm chunks. Place on a baking tray with a glug of oil and a pinch of salt, pop into your oven to roast for 20-25 mins until cooked and slightly crispy. Tip: If you remove them from the oven and they aren’t quite cooked, just pop them back in for 5 mins longer.

Now time to prepare your vegetables. Chop the onion in half through the root, peel and chop into roughly 1cm pieces. Remove the core from the yellow pepper and chop into 2cm pieces. Finely chop the coriander stalks and roughly chop the leaves (keep them separate). Peel and grate the garlic (or use a garlic press if you have one). Cut the chilli in half lengthways and remove the seeds. Finely chop. Empty the black beans into a sieve or colander and rinse under some cold water.

Put your chopped onion in a large frying pan on medium heat with a drizzle of oil and cook for 5 mins (if it gets a bit brown, don’t worry, it will just add to the flavour). Then add your chopped pepper to the pan and cook for another 5 mins. Once your peppers and onions are slightly browned, add your coriander stalks, grated garlic and chopped chilli (add less if you’re not a huge fan of spice!). Throw in the cumin and paprika, stir everything together and cook for 1 minute before adding your drained black beans, vegetable stock pot and water (as specified in the ingredient table above). Bring to a simmer and gently bubble away for 10-15 mins until the sauce has reduced by half.

While your veijoada is cooking, grate the cheddar cheese and keep to the side. Chop the tomatoes into small 1cm pieces. Cut the shallot in half through the root, peel and then finely chop into ½cm pieces (if you can!). Chop the baby gem lettuce in half lengthways, remove the root, then slice into roughly 1cm wide slices.

Grate the lime zest into a large bowl, squeeze in the lime juice and add in your chopped shallot. Add a drizzle of oil, a pinch of salt, a good grind of black pepper and a pinch of sugar (if you have any). Mix together with a fork then add in your tomatoes and baby gem lettuce. Leave to the side.

Spoon your cooked veijoada mixture into an ovenproof dish, then remove your roasted sweet potatoes from the oven. Pre-heat your grill to high. Arrange your sweet potato on top of the veijoada mixture and sprinkle over your grated cheese. Pop under your grill for 3-5 mins until the cheese has melted.

Serve your veijoada bake in bowls with your salad on the side and your coriander leaves sprinkled over the top. Enjoy!