Smoky Sweet Potato and Kidney Bean Hash

Method

1. Heat 1 tablespoon of butter and 2 tablespoons of oil in your pan and preheat the oven to 200°C. While this is happening, finely dice the onion and celery and add to the pan, stirring often for 2–3 minutes.
2. Next add in the cumin seeds, thyme and tomato paste and stir to combine.
3. Meanwhile, peel the potatoes and chop them into small chunks.
4. Add the potatoes to the pan along with the rest of the spices and stir often until the potatoes become tender. If the mixture sticks to the pan, add splashes of water and stir.
5. While the potatoes are cooking, drain the kidney beans and remove the excess liquid from the tofu. Chop the tofu to the same size as the kidney beans and add both to the potato mixture. Stir to ensure all pieces are evenly coated and cook for 3–4 minutes.
6. Chop the tomatoes in half and arrange on top of the potato mixture, cut side facing up. Sprinkle salt, pepper and thyme on each tomato and drizzle oil over the entire dish. Put the dish in the oven for 10–15 minutes, depending on how crispy you would like the top to become.
7. While this is cooking, chop the avocado into slices and arrange on top of the dish when it is ready to serve.

Equipment

• Skillet pan or any oven and hob friendly dish
• Chopping board
• Sharp knife
• Vegetable peeler
• Spatula
• Teaspoon
• Tablespoon