Ingredients

  • 2 onions
  • olive oil
  • 1 heaped teaspoon cumin seeds
  • 2 heaped teaspoons smoked paprika
  • 2 teaspoons quality cocoa powder
  • 1 heaped tablespoon peanut butter
  • 1–2 fresh red chillies
  • 3 large mixed-colour peppers
  • 2 sweet potatoes (300g each)
  • 1 bunch of fresh coriander (30g)
  • 2 x 400g tins of butter beans
  • 3 x 400g tins of plum tomatoes
  • 8 small jacket potatoes
  • 140g Cheddar cheese
  • 4 little gem lettuces
  • 8 tablespoons natural yoghurt

Put a large casserole pan on a medium-low heat and a griddle pan on a high heat. Work in batches, starting by charring the veg on the griddle to add a smoky flavour. Peel the onions and cut into 1cm dice, char on the griddle for 3 minutes, then place in the casserole pan with 2 tablespoons of oil, the cumin seeds, paprika, cocoa and peanut butter, stirring occasionally. Slice the chilli(es) 1cm thick and griddle while you deseed and roughly chop the peppers and chop the sweet potatoes into 2cm chunks. Griddle it all, adding to the casserole pan as you go. Finely chop and add the coriander stalks.

Preheat the oven to 180ºC/350ºF/gas 4. Drain the beans over the casserole pan so the juices go in, then tip the beans onto the griddle in an even layer. Have faith and leave them without stirring until they start to char and burst, then add to the veg. Pour in the tomatoes, breaking them up with a spoon. Stir well, then pop the lid on ajar and leave for 1 hour, or until thickened, stirring occasionally. Meanwhile, wash the potatoes, prick, then bake for 1 hour, or until golden and cooked through.

Just before serving, finely chop the coriander leaves and stir through the chilli, taste and season to perfection. Cut a cross into each spud, pinching the bottoms so they open up, then grate the cheese and divide it between them. Pick apart the lettuces, and serve each spud with a good portion of chilli, some gem leaves and yoghurt.

Nutritional information

445kcal, 14.2g fat, 5.8g sat fat, 17.9g protein, 65.1g carbs, 18.1g sugar, 0.7g salt, 11g fibre.

Super Food Family Classics by Jamie Oliver is published by Penguin Random House

Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photographer: Jamie Oliver