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

b) Boil a half-full kettle.

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

d) When the oven is hot, roast on the top shelf until golden, 18-20 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) Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the mixed beans in a sieve.

b) Heat a large frying pan on medium heat with a drizzle of oil.

c) Once hot, add the diced chicken to the pan and fry until golden brown, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat.

d) Add the garlic, tomato puree and vegan 'Nduja (add less if you'd prefer things milder). Cook until fragrant, 1 min. 

a) Add the beans, veg stock paste, honey and water for the sauce (see pantry for both amounts).

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

a) Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the creme fraiche, roasted sweet potato and cheese.

c) Taste and season with salt and pepper if needed, then remove from the heat. Add a splash more water if you feel it needs it. 

a) Share the rice between your serving bowls. 

b) Spoon over the chicken, sweet potato and beans.

c) Sprinkle on the flaked almonds to finish.