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

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the roasted herb and spice blend, 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.

Meanwhile, drain and rinse the mixed beans in a sieve.

Add the mixed beans, passata, red wine stock paste and water for the sauce (see pantry for amount) to a large saucepan.

Put on medium-high heat, bring to a boil, then reduce the heat and simmer until slightly thickened, 8-10 mins.

Meanwhile, drain the sweetcorn in a sieve.

Once the sauce has thickened, stir the sweetcorn into the pan.

Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Stir the harissa paste (add less if you'd prefer things milder), honey and butter (see pantry for both amounts) into the pan until combined.

Season with salt and pepper. Add a splash of water if you feel it needs it.

When everything's ready, share the harissa beans between your bowls.

Spoon over the roasted potatoes and drizzle with the soured cream.

Top with the rocket and drizzle with some olive oil to finish.

Enjoy!