1. Preheat your oven to 210 Fan / 230 C / 450 F / Gas 8, Put the sweet potatoes onto a baking tray and roast for 40, 45 minutes until they feel soft when you poke a knife into the flesh, While potatoes are baking, peel and finely dice the onion and put into a large heavy based saucepan, Add a drizzle of oil and over a medium heat, gently cook for 2, 3 minutes, stirring frequently, until the onion starts to soften and turn translucent, Add the fava beans and vegetable stock and turn the heat to low. Bubble for 40, 45 minutes, stirring occasionally until the fava beans are very soft. If it starts to boil dry top up with water or more veg stock, Once the fava beans are cooked add the spinach and stir through the hot beans until it';s wilted. Set aside, Once the potatoes are cooked remove from the oven and leave to cool for a few minutes before halving and scooping out the flesh into a bowl. Put the empty potato skins back on the tray, Add the fava beans to the potatos and stir well. Check the seasoning, adding salt and pepper as necessary (see note), Spoon the mixture back into the skins and put back in the oven for 10, 15 minutes until piping hot, While they';re baking cook the garlic mushrooms , peel and crush the garlic and put into a frying pan with another drizzle of oil, the mushrooms and thyme, Saute over a medium heat, stirring occasionally for 5 minutes until the mushrooms are softened and cooked. Stir in the chopped chives, Remove the potatoes from the oven, top with the mushrooms and serve immediately

Notes

• If spicy is your thing, feel free to add a touch of cayenne, paprika and/or cumin to your potato mixture, These serve 2 as a main meal with a crisp, fresh salad or make a great side dish for up to 4!

Recipe and photography from our friends over at stunning vegan and vegetarian food blog The Cook & Him using produce from one of our faves Hodemedods who specialise in British grown grains and pulses