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

b) Chop the sweet potato into 2cm chunks (no need to peel).

c) 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. 

d) When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

a) Meanwhile, halve, peel, and thinly slice the onion.

b) Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat.

c) Once hot, add the chorizo and onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

d) Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic and drizzle over the olive oil for the garlic bread (see pantry for amount). Set aside.

c) Drain and rinse the sweetcorn and butter beans in a sieve.

a) Add the Mexican style spice mix and remaining garlic to the onion and fry for 1 min more. 

b) Stir through the passata, creme fraiche, veg stock paste, butter beans, sweetcorn and water for the sauce (see pantry for amount).

c) Bring to a boil, then lower the heat and simmer the sauce until thickened slightly, 5-6 mins. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

a) Bake the garlic ciabatta on the middle shelf of your oven until golden, 4-5 mins.

b) Meanwhile, stir the roasted sweet potato and honey into the stew. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 

c) Taste the stew and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

a) Share the creamy Mexican spiced stew between your bowls. 

b) Serve your garlic ciabatta alongside.