Heat your oven to 220°C/Fan 200°C/Gas 7. Pop the sweet potatoes on a baking tray. Rub each one with ½ tbsp oil. Season generously. Roast for 40 mins till crisp and golden and the flesh soft. Crumble the stock cube into a heatproof jug. Stir in 300ml boiling water.

Peel and finely chop the onion. Set half aside in a medium bowl. Peel and crush the garlic and add half the garlic to the bowl. Finely chop 3 tomatoes, saving 1 for later. Halve the chilli, flicking out the seeds and white bits. Finely chop half the chilli and save the other half for later.

Warm a pan for 1 min over a medium heat. Add ½ tbsp oil and the chopped onion you'd set aside to the pan. Cook and stir for 5 mins till softened. Add in the beef mince, breaking it up with the spoon. Cook and stir on a high heat for 5 mins till the beef is browned.

Sprinkle in 2 tsp of the Cajun seasoning. Scrape in the garlic, chopped chilli and chopped tomatoes. Cook and stir for 2 mins. Pour in the stock. Cover and simmer for 20 mins.

While the beef is cooking, zest and juice the lime into the bowl with the onion and garlic. Mix together with a pinch of salt. Finely chop the reserved tomato and stir that in. Halve the avocado and scoop out the flesh. Roughly chop it and add to the bowl. Mash everything together with the back of a fork.

Drain and rinse the mixed beans. After the beef has cooked for 20 mins, tip in the beans. Cook for a further 10 mins till thick and rich. Stir every so often.

The potatoes should now be ready, with crisp skins and fluffy flesh. Taste the beef chilli and add more salt, pepper or Cajun seasoning if you think it needs it.

Place the potatoes on two warm plates. Spoon over the beef chilli. Grate over the cheddar. Dollop on the guacamole. Sprinkle over a little Cajun seasoning and garnish with the sliced chilli.