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

Chop the sweet potatoes into 1cm chunks (no need to peel). Pop 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, 20-25 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken cooks, peel and grate the garlic (or use a garlic press).

Halve the red chilli lengthways, deseed, then finely chop.

Zest and halve the lime (see ingredients for amount).

Once the chicken has browned, stir in the garlic, ginger puree, half the chilli (add less if you'd prefer things milder), soy sauce and tomato puree. Cook for 1 min.

Pour in the coconut milk, chicken stock paste and water for the sauce (see pantry for amount). Stir to combine then bring to the boil.

Simmer until the stew has thickened, 5-6 mins.

Once thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Remove from the heat and squeeze in some lime juice. Taste and add more salt, pepper and lime juice if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Stir the roasted sweet potato through the stew. Add a splash more water if you feel it needs it. Reheat if needed.

When everything's piping hot, serve your chicken stew between your bowls.

Top with the remaining chilli and lime zest to finish.

Enjoy!