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

Chop the sweet potatoes into 2cm chunks (no need to peel) and pop them 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.

Meanwhile, halve, peel and chop the onion into small pieces. Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

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

Once hot, add the onion and pepper chunks to the pan and stir-fry until softened, 8-10 mins.

Drain the sweetcorn in a sieve. Quarter the lime. Peel and grate the garlic (or use a garlic press). 

Once the veg has softened, stir in the garlic, ginger puree, ground turmeric and thyme stems (see ingredients for amount- no need to pick the leaves, just add the whole stems. Remove stems before serving).

Fry the aromatics for 30 secs. 

Next, stir in the coconut milk, sweetcorn, water for the soup (see pantry for amount) and half the chilli flakes (add less if you'd prefer things milder).

Bring to the boil, then lower the heat. Simmer until the sauce has thickened, 10-12 mins. Stir occasionally. 

Once the sweet potato is cooked, stir it into the rundown stew.

Next, add the spinach to the pan a handful at a time and cook until wilted and piping hot, 2-3 mins. 

Once everything's cooked, remove the pan from the heat. 

Squeeze in the juice from half the lime, season well with pepper and stir in the salt (see pantry for amount). 

Taste and add more salt, pepper and more lime juice if you feel it needs it. 

Spoon the vegetable rundown into deep bowls.

Pick a few more thyme leaves (if you have any left) and sprinkle them over the rundown, along with the remaining chilli flakes (add less if you'd prefer things milder).

Serve any remaining lime wedges on the side for squeezing over.