So scrumptious but healthy and low fat at the same time.  You can go back for seconds and believe me, everyone will!

1kg Sweet Potatoes, washed cleaned cut into thin wedges

Low-calorie cooking spray

700g lean pork leg, visible fat removed, and cut into bite size pieces

1 tbs ground cumin

1 tsp smoked or sweet paprika

680g Passata

2 onions diced

3 peppers, any colour, deseeded and chopped into chunks

2 garlic cloves, crushed

50g fresh coriander, leaves roughly chopped

40g reduced fat cheddar cheese grated

Salad leaves or fresh vegetables, to serve

Preheat oven to 200c/fan 180c/gas 6. Spread the wedges on a non-stick baking tray in a single layer and spray with low-calorie cooking spray. Season and cook for 40-50 minutes, or until golden, turning halfway.

Meanwhile, put the pork, spices, passata, onions, peppers, and garlic into a large non- stick saucepan with 200ml of water, you can rinse out the passata container with this water to save wasting any of the flavour.

Season and bring to a simmer, cook for 30-35 minutes, stirring often, or until the sauce is reduced and thickened and the veg and pork are tender. If the sauce starts to get too thick, add some hot water and keep stirring.

Once the sweet potatoes are cooked, increase the heat to 2230c/fan200c/gas 7 sprinkle them with the grated cheese and pop back into the oven for 5 minutes or until the cheese is melted and crispy.

Serve the pork with the wedges scattered with the fresh coriander and enjoy either with the salad leaves or fresh vegetables.