• 2 Sweet Potatoes
• 200g Split Fava Beans
• 1 Red Onion
• Drizzle of Olive Oil
• 650ml Vegetable Stock
• 4 handfuls (80g) Spinach
• 3 1g Cloves of Garlic
• 200g Baby Button Mushrooms
• 2-3 sprigs Fresh thyme or 1/2 tsp dried
• 1 tbsp Chopped Chives


  1. Preheat your oven to 210 Fan / 230 C / 450 F / Gas 8
  2. Put the sweet potatoes onto a baking tray and roast for 40-
    45 minutes until they feel soft when you poke a knife into
    the flesh
  3. While they’re baking cook the stuffing. First peel and finely
    dice the onion and put into a large heavy based saucepan
  4. Add a drizzle of oil and over a medium heat, gently cook for
    2-3 minutes, stirring frequently, until the onion starts to
    soften and turn translucent
  5. Add the fava beans and vegetable stock and turn the heat
    to low. Bubble for 40-45 minutes, stirring occasionally until
    the fava beans are very soft. If it starts to boil dry top up
    with water or more veg stock
  6. Once the fava beans are cooked add the spinach and stir
    through the hot beans until it’s wilted. Set aside
  7. Once the potatoes are cooked remove from the oven and
    leave to cool for a few minutes before halving and
    scooping out the flesh into a bowl. Put the empty potato
    skins back on the tray
  8. Add the fava beans to the potatoes and stir well. Check the
    seasoning, adding salt and pepper as necessary (see note)
  9. Spoon the mixture back into the skins and put back in the
    oven for 10-15 minutes until piping hot
  10. While they’re baking cook the garlic mushrooms – peel and
    crush the garlic and put into a frying pan with another
    drizzle of oil, the mushrooms and thyme
  11. Saute over a medium heat, stirring occasionally for 5
    minutes until the mushrooms are softened and cooked.
    Stir in the chopped chives
  12. Remove the potatoes from the oven, top with the
    mushrooms and serve immediately