a) Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potato into 1cm chunks (no need to peel). 

b) 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.

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

a) Meanwhile, halve, peel and thinly slice the onion. 

b) Drain and rinse the black beans in a sieve. Transfer half to a small bowl and roughly mash using a potato masher or the back of a fork.

c) Peel and grate the garlic (or use a garlic press).

d) Drain the sweetcorn in a sieve.

a) Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

b) Stir in the garlic and smoked paprika. Cook until fragrant, 1 min.

c) Add the cavolo nero, passata, black beans (both mashed and whole), veg stock paste, honey and water for the soup (see pantry for both amounts) to the pan. TIP: Remove any tough stalks from the cavolo nero.

d) Stir to combine and bring to the boil. Lower the heat to medium and simmer until thickened, 5-6 mins.

a) Cut the ciabattas into 1cm slices. Grate the cheese.

b) Pop the ciabatta slices onto a medium baking tray. Drizzle with oil, sprinkle over the cheese and season with salt and pepper.

c) Bake on the middle shelf until melted and golden, 8-10 mins.

a) Stir the roasted sweet potato, creme fraiche, chipotle (add less if you'd prefer things milder) and butter (see pantry for amount) through the soup until combined. Bring to the boil.

b) Once boiling, remove from the heat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

a) Share the soup between your bowls. 

b) Serve the cheesy toasts alongside for dipping and scooping.