Scrub and chop the sweet potatoes into 2-3cm cubes – no need to peel them. Place in a pan and cover with boiling water. Put on a high heat and simmer for 10-15 mins till tender. Drain and leave to steam dry in the colander.

While the sweet potatoes simmer, peel and thinly slice the onion. Peel and grate or crush the garlic. Halve the chilli and flick out the seeds. Save the seeds for later. Finely chop the chilli.

Cut the pork strips into small chunks. Heat a frying pan or wok for 2 mins then add ½ tbsp olive oil and the pork. Fry for 3-4 mins till golden, stirring often, then add the the onion, garlic and chopped chilli. Fry for 3-4 mins, stirring once or twice.

While the pork fries, roughly chop the tomatoes. Drain and rinse the butter beans. Add the chopped tomatoes to the pan with 2 tsp cumin, 2 tsp smoked paprika and most of the thyme sprigs. Stir together and cook for 5 mins.

Crumble in the stock cube and add the butter beans. Pour in 300ml boiling water and simmer for 15 mins, stirring now and then. The sauce should thicken and have a rich, spicy flavour.

While the pork is cooking, grate the cheddar. Mash the sweet potatoes with plenty of salt and pepper. Add the grated cheddar and mix well. Heat your grill to its highest setting.

Taste the pork. Adjust the seasoning. If you like things a little spicier, add a few chilli seeds. Spoon into a pie or ovenproof dish (or 2 individual dishes). Spoon over the cheesy sweet potato mash and gently spread it to cover the filling. Slide the pie under the grill for 5-10 mins till the top is crisp and slightly browned.

While the pie is grilling, juice half the orange. Whisk the juice with 1 tbsp red wine vinegar and 2 tsp olive oil. Season. Toss through the rocket. Serve the dressed rocket on the side of the smoky pork and butter bean pie.