Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and cut them into 2cmthick wedges. Peel and quarter 1 red onion. Halve the red pepper and scoop out the seeds and white pith. Cut the pepper into 4 pieces. Set 2 tomatoes to one side and cut the rest into 6-8 wedges each. Tumble the veg onto a baking tray (or 2 – see our tip above) and drizzle with 2 tbsp olive oil and a good pinch of salt and pepper. Toss to coat and slide into the oven to roast for 35 mins.

While the veg roast, tip the beef mince into a bowl and add 1 tbsp Cajun seasoning. Add a good pinch of salt and pepper and mix the mince and seasoning together using your hands.

When the veg has cooked for 35 mins, crumble the Cajun spiced mince over the veg, in pieces approximately the size of a large marble. Don’t worry about the pieces all being the same size as it will add different textures to the final dish. Slide the tin back into the oven for 15 mins.

Coarsely grate the cheddar and set to one side Finely chop the remaining red onion and pop it into a bowl. Zest and juice the lime into the bowl with the onion. Add a good pinch of salt and pepper and scrunch together. Finely chop the reserved tomatoes and place them on top of the onion. Halve the avocado and scoop out the flesh, discarding the stone. Chop the flesh into small pieces and add it to the bowl. Roughly chop the coriander and add it too. Mix everything together. This is your avocado salsa.

When the beef and veg have cooked for a total of 50 mins, remove the tray from the oven. The mince should be browned with some pieces a little crisp. The veg should be softened and slightly caramelised. Cook a little longer if you need to. Scatter over the grated cheddar and slide back into the oven for 5 mins to melt the cheese.

Remove the tray from the oven and divide the cheesy beef and veg between 4 plates. Spoon over the avocado salsa to serve.