Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter’s day. If roasted sweet potato chunks outdoors, take it with you in a flask. Put the sweet potato, pepper, onion and garlic on a baking tray.

Sprinkle with the paprika and seasoning, then drizzle with the oil. Roast for 30 mins or until beginning to brown. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Check out the tips below for inspiration. The cost per serving below is generated by Whisk. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.