a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.

b) Chop the sweet potato into 1cm 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, 16-18 mins. Turn halfway through.

a) Meanwhile, pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice is cooking, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the beef mince and cook until browned, 5-6 mins. Use spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Stir the passata, chicken stock paste, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder) and water for the sauce (see pantry for amount) into the pan. 

b) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

c) Once thickened, stir in the sugar and butter (see pantry for both amounts).

d) Season with salt and pepper.

a) Once roasted, stir the sweet potato through the sauce.

b) Add a splash of water if you feel it needs it.

a) Share the rice between your bowls.

b) Top with the spiced beef and drizzle over the aioli.

c) Add a handful of the rocket and a drizzle of oil over the top of the leaves to finish.