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

Chop the sweet potato into 1cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Cajun spice mix (add less if you'd prefer things milder). 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, 18-20 mins. Turn halfway through.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt 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).

While the rice cooks, halve the green pepper and discard the core and seeds. Chop into 2cm chunks.

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

Once hot, add the chorizo and pepper chunks and cook, stirring occasionally, until softened and golden, 6-8 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Grate the cheese.

Once the pepper has softened, stir in the garlic and remaining Cajun spice mix and cook for 1 min.

Add the passata, BBQ sauce, kidney beans, veg stock paste and water for the sauce (see pantry for amount) to the pan, then season with salt and pepper.

Stir together, then bring to a simmer and cook until thickened, 8-10 mins.

Once thickened, stir the roasted sweet potato through the chilli.

Add a splash of water to loosen if you feel it needs it. Taste and season with salt and pepper if needed.

When everything's ready, fluff up the rice with a fork, then share between your bowls and spoon the chorizo and sweet potato chilli over the top.

Finish with a dollop of soured cream and a sprinkle of cheese.