Preheat the oven to 180℃.

Chop the sweet potatoes into large wedges. For a medium sweet potato, cut it into four wedges.

Place them into a baking dish, add the smoked paprika and a splash of oil. Season with salt and rub it all in until the wedges are coated.

Place them into the oven for 20-25 minutes until they are soft in the middle.

Fry the diced onion in a hot pan for a few minutes until the onions become soft.

Add the ground cumin, coriander and smoked paprika. Cook for a further couple of minutes, add a splash of water if it becomes too dry.

Add the garlic and chipotle paste, cook for one minute. Then add the chopped tomatoes and the tomato pureé.

Boil 350 ml of water, then stir in the beef stock cube and the coffee granules and stir until they have dissolved.

Add the stock to the saucepan, turn the heat down to a medium heat and leave to simmer.

Meanwhile, add the minced beef into large frying pan and cook over a high heat. Use a wooden spoon or a spatula to break up the mince until you don't have ny chunks left. Cook until the beef has browned all over and any liquid has evaporated.

Add the beef to the sauce, stir well and leave to simmer for 10-15 minutes.

Now you can add the beans, and the diced pepper. Now leave to cook for a further 10-15 minutes.

Taste the chilli and add any seasoning if it needs it.

Serve it with a dollop of creme fraiche and sprinkled with chopped coriander.

In a large mixing bowl add the flour, the baking powder and a pinch of salt.

Make a well in the centre and add the yoghurt. Mix well with a spoon until you have a crumbly mix. Then you can get your hands in and squish it all together to form a dough.

Knead it for 4-5 minutes until you have a soft dough. Split it into 8 golf ball sizes.

Use a rolling pin and a little flour to roll each piece out to about 2mm thick.

Get a frying pan really hot. Add a tiny bit of oil just to grease the pan. Cook the flatbreads for about 90 seconds on each side, until they are browned and slightly puffed up