BAKED SWEET POTATOES WITH THREE FILLINGS

Preheat the oven to 220C/Gas7; scrub the potatoes, prick with a fork and sprinkle with a little fine sea salt; bake directly on the oven shelf, but put a foil-lined baking tray on the shelf below to catch the drips; bake for 1 hour or until soft; split open and top with one of the fillings

Heat a nonstick frying pan and fry the chorizo for 1-2 minutes until it starts to release its oil and become crisp

Add the spring onions and tomatoes and cook for 2 minutes until slightly softened

Put the split sweet potatoes on a baking tray and top with the chorizo mixture followed by the cheese; grill for 2-3 minutes until the cheese is melted

Mix the harissa and olive oil in a small bowl to give a drizzling consistency; spoon the houmous over the split potatoes, top with feta, drizzle with the harissa oil and scatter with the toasted seeds

In a large saucepan, soften the onion in the oil for 8-10 minutes then add the Taco seasoning and the tomato puree; cook stirring, for 1 minute then add the red kidney beans, the chocolate and 200ml water; simmer for 10 minutes

Divide the bean chilli between the split sweet potatoes; add a dollop of soured cream, sliced avocado, chopped coriander, red chilli and lime zest and serve