Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 1cm 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, 18-20 mins. Turn halfway through.

Meanwhile, drain and rinse the butter beans in a sieve. Grate the cheese.

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

Halve the ciabatta and lay onto a medium baking tray, cut-side up. Spread over half the garlic, drizzle with oil and season with salt. Set aside.

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

Once hot, add the Cajun spice mix (add less if you'd prefer things milder) and remaining garlic. Stir-fry until fragrant, 30 secs.

Add the butter beans, passata, vegetable stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts).

Stir to combine, bring to the boil, then lower the heat and simmer until slightly reduced, 5-6 mins.

Meanwhile, bake the garlic bread on the middle shelf of your oven until golden, 5-6 mins.

When ready, cut the garlic bread diagonally into triangles.

Once the stew has slightly reduced, add the spinach a handful at a time until wilted. Next, stir in the roasted sweet potato. Stir to combine and simmer until piping hot, 1-2 mins.

Stir in the butter (see pantry for amount) until melted.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Share the Cajun butter bean stew between your bowls. Sprinkle over the cheese to finish.

Serve the garlic bread alongside.