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

b) Chop the sweet potato into 1cm chunks (no need to peel). Drizzle with oil, season with salt and pepper, then sprinkle over half the chermoula spice mix. 

c) Toss to coat and 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, 16-18 mins. Turn halfway through.

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips, then cut in half widthways.

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

c) Heat a drizzle of oil in a large saucepan on high heat. Once hot, add the sliced pepper and fry until just soft, 3-4 mins. 

d) Meanwhile, drain and rinse the butter beans in a sieve. 

a) Once the pepper has softened, reduce the heat to medium-high, then add half the garlic and stir-fry for 30 secs.

b) Add the passata, veg stock paste, harissa paste, remaining chermoula (add less of both if you'd prefer things milder) and the sugar and water for the sauce (see pantry for both amounts).

c) Stir in the butter beans and season with salt and pepper.

d) Bring to a boil, then reduce the heat and simmer until slightly thickened, 5-6 mins.

a) Halve the ciabatta and lay it onto another baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

b) Pop the ciabatta onto the middle shelf of your oven until toasted, 4-5 mins.

c) Meanwhile, roughly chop the dill (stalks and all).

a) When everything's ready, stir the roasted sweet potato and half the dill into the stew.

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

c) Cut the garlic ciabatta diagonally into triangles.

a) Share the harissa stew between your bowls.

b) Crumble over the Greek style salad cheese and garnish with the remaining dill.

c) Serve the garlic ciabatta dippers on the side.