Serves 2

Ingredients:

• 1 x fiid Smoky Mexican Black Bean Chilli
• 200ml Vegetable Stock
• 2 x  Sweet Potatoes
• Parsley, Handful
• 1 tbsp Cascavilla Pure Organic Extra Virgin Olive Oil
• 1/2 tsp Garlic Infused Dorset Sea Salt

Method:

1. Preheat your oven to 180C.
2. Place a sauce pan of water on the hob and bring to the boil.
3. Peel the sweet potatoes and cut into chunks. Add them to the boiling water. Reduce the heat and simmer for 20 minutes, until soft. Check by removing a sweet potato chunk and seeing if you can easily get a knife through it without resistance.
4. Once soft, turn off the heat and drain and return to the pan. Add in 1 tbsp Cascavilla Pure Organic Extra Virgin Olive Oil and using a potato masher mash your spuds.
5. Combine your fiid Smoky Mexican Black Bean Chilli, vegetable stock and parsley into a oven proof dish. Cover with the mash potato, sparkle on top 1/2 tsp Garlic Infused Dorset Sea Salt and place into your preheated oven for 20 minutes.
6. Remove from oven and let cool for 5 minutes, serve with all your favourite sides and dig in.