Preheat the oven to 180°c (fan assisted)/200°c/gas mark 6.

Start with making the quick pickled onions. Combine the red wine vinegar, sugar, 4 tbsp water and a pinch of salt in a small saucepan. Bring to a simmer over a medium heat, then add the sliced red onion and stir well. Set aside and allow to pickle whilst you continue with the recipe.

Combine the sweet potato, a good drizzle of olive oil and a pinch of salt and black pepper on a baking tray. Give everything a mix up, then roast for 40-45 minutes, or until soft all the way through and golden on the edges.

Heat a large pan or cast-iron casserole dish over medium heat and add a good glug of oil. Once hot, add the onion and cook for 8-10 minutes, stirring frequently, until soft and translucent. Stir in the garlic, tomato puree, smoked paprika, cumin, ancho chilli paste and a good pinch of salt, then cook for a further 2-3 minutes, or until the spices release their fragrance.

Pour the chopped tomatoes and black beans into the pan. Swirl 200ml of water around the can of the chopped tomatoes and add that in too. Give everything a really good stir, then bring to the boil.

Reduce the heat to a simmer and let the chilli bubble gently, uncovered, for 10 minutes. Cover with a lid and simmer for another 10 minutes or until thickened and reduced. Stir through the roasted sweet potato, then taste and adjust the seasoning, if needed.