Preheat your oven to 220°C/200°C fan/gas mark 7. 

Peel and grate the garlic (or use a garlic press). Chop the sweet potato into 2cm chunks (no need to peel).

Put the sweet potato chunks 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, 25-35 mins. Turn halfway through.

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

Once hot, add the diced chicken to the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Season with salt and pepper. Fry until the chicken is browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once browned, add the garlic and Caribbean style jerk. Stir-fry for 30 secs.

Next, stir in the coconut milk, chicken stock paste, honey and water for the sauce (see pantry for both amounts). 

Add a few thyme stems (no need to pick the leaves, just add the whole stems and remove before serving).

Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, lightly flour your work surface. Unroll the pastry and cut it into quarters.

Scrunch each quarter into a ball. Using a rolling pin, roll each ball into an even circle approximately 18-20 cm in diameter. TIP: To stop the roti sticking to your rolling pin, either dust with some flour or roll it out between cling film or baking paper.

Once the chicken is cooked and the sauce has thickened, remove from the heat. 

Heat a large frying pan on medium heat (no oil). Once hot, lay the first roti into the pan and cook until golden brown, 2-3 mins. 

Flip the roti over and cook, 1-2 mins more. The roti will puff up slightly. TIP: Watch it like a hawk so it doesn't burn.

Turn down the heat or flip again if needed. Transfer to a plate and leave to cool, 1 min.

Bring your hands together as if clapping with the roti in the middle, and slap the roti together (careful, it'll be hot). TIP: This technique allows the steam to escape, keeps the roti crispy and separates the layers. Repeat with the remaining rotis. 

Once the sweet potato is ready, pop the chicken pepperpot back on medium heat.

Stir in the hot sauce, sweet potato, then the spinach, a handful at a time until wilted and piping hot, 1-2 mins.

Season with salt and pepper and remove from the heat. Add a splash more water if you feel it needs it. 

Share the chicken pepperpot between your serving bowls. Serve the buss up shut roti on the side for dipping and scooping.