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

b) Chop the sweet potato into 2cm 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, 20-22 mins. Turn halfway through.

a) Meanwhile, pour the boiled water into a medium 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 boils, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

b) Heat a drizzle of oil in a large saucepan on high heat.

c) Once hot, add the pepper chunks and fry until charred, 5-6 mins. Continue to stir while it cooks.

d) While the pepper fries, crush the peanuts in the unopened sachet using a rolling pin.

a) Reduce the pepper pan heat to medium, then stir in the West African style paste. Fry until fragrant, 1 min.

b) Stir in the peanut butter, coconut milk, veg stock paste and water for the sauce (see pantry for amount).

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

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

b) Stir in the red pepper chilli jelly and roasted sweet potato. 

c) Season with salt and pepper. Add a splash of water if you feel it needs it.

a) Share the rice between your serving bowls.

b) Spoon over the sweet potato and peanut stew.

c) Finish by sprinkling over the crushed peanuts.