Peel and finely chop the onion. Set a large pan on a medium heat and add ½ tbsp olive oil. Add the onion and season with a pinch of salt and pepper. Stir well, pop a lid on the pan and fry the onion for 5-6 mins, stirring occasionally, till glossy.

While the onion fries, peel the sweet potato and chop it into bite-sized chunks. Peel and grate or crush the garlic cloves. Finely chop the parsley stalks, setting the leaves aside for later.

Add the garlic and parsley stalks to the onion with 1 tsp each smoked paprika, ground cumin and dried oregano. Cook and stir for 1-2 mins till the pan smells aromatic.

Add the sweet potato chunks to the pan. Add the cannellini beans with the liquid from their tin. Crumble in the vegetable stock cube and top up the pan with 250ml water. Stir well to mix, turn up the heat and bring the pan to the boil. When the pan is boiling, turn the heat down and pop on the lid. Simmer for 6-8 mins till the sweet potato chunks are almost tender.

While the veg simmer, pull the leaves and silky threads off the corn cob. Use a sharp knife to slice a sliver off the bottom of the cob, so you can stand it upright on your chopping board. Run your knife down the corn cob to slice off the kernels. Trim the woody ends off the French beans and chop them into bite-sized pieces.

When the stew has simmered for 6-8 mins, add the sweetcorn and French beans to the pan. Season with a little more salt and pepper. Simmer for a further 5 mins, lid off the pan, till the veg are tender.

Taste the stew and add a little more salt and pepper, if you think it needs it (remember the feta will be salty). Ladle the stew into warm bowls and crumble over the feta. Tear over the parsley leaves and serve.