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

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, add half the butter (see pantry for amount) and allow to melt.

Add the onion, season with salt and pepper and fry, stirring occasionally, until golden and soft, 8-10 mins.

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

Pop the sweet potato 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 and tender, 18-20 mins. Turn halfway through.

Meanwhile, once the onion has softened, add the sugar (see pantry for amount) and half the garlic. Stir together and cook for 1 min more.

Stir the rice into the onion and garlic until coated, 1 min.

Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

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

Once hot, stir in the tomato puree, Cajun spice mix (add less if you'd prefer things milder) and remaining garlic. Cook until fragrant, 1-2 mins.

Lower the heat to medium, then add the water for the sauce (see pantry for amount) and veg stock paste. Simmer until thickened, 2-3 mins.

Once the sauce has thickened, stir the peas, cooked rice, honey and remaining butter (see pantry for both amounts) into the frying pan.

Once roasted, stir the sweet potato through the rice. Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

When everything's ready, share the Cajun spiced rice between your bowls.

Crumble over the Greek style salad cheese and top with a drizzle of soured cream.

Scatter over the rocket leaves to finish.