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

b) Chop the sweet potato into 1cm chunks (no need to peel).

c) 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. 

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

a) Meanwhile, boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. 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) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince.

c) Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

d) When the mince has browned, drain and discard any excess fat. 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) While the beef fries, peel and grate the garlic (or use a garlic press).

b) Stir the garlic and vegan 'Nduja (add less if you'd prefer things milder) into the pan and fry until fragrant, 1 min.

c) Stir in the passata, chicken stock paste, honey and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until slightly thickened, 3-4 mins. 

a) While the sauce simmers, grate the cheese.

b) Stir in the butter (see pantry for amount) until melted. Add a splash of water if you feel it needs it. 

c) Taste and season with salt and pepper if needed.

d) Once the sweet potato is roasted, stir it into the sauce.

a) Share the rice between your serving bowls. Spoon over the beef and roasted sweet potato.

b) Sprinkle over the cheese.

c) Top with the rocket and drizzle some olive oil over the leaves.

Enjoy!