SWEET ROAST & STOCK Preheat the oven to 200°C. Boil the kettle. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway). Dilute the stock with 600ml of boiling water.

LAYERS OF FLAVOUR Place a pot (with a lid) over medium-high heat. When hot, fry the diced onion until soft and translucent, 2-3 minutes. Add the diluted stock, the cooked chopped tomato, and the tomato paste. Stir in the gochujang (to taste - it's spicy!) and season. Pop on the lid and bring to a boil. Once boiling, reduce the heat and gently simmer with the lid slightly on until thickened and reduced, 10-15 minutes.

BLEND, STIR, SEASON When the soup has reduced, place the soup and the roasted sweet potato into a blender and pulse until smooth.

Loosen with a splash of water if too thick. Return the soup to the pot and stir through 3/4 of the crème fraîche, reserving a little for styling later.

Season. Pop on the lid and keep warm over low heat (stirring occasionally, if necessary).

CHEESE TOASTIE Butter the bread slices. Place a pan over medium heat with a knob of butter. When hot, place one slice in the pan, buttered-side down. Sprinkle over the grated mozzarella and season. Close up with the other slice, buttered-side up. Allow the toastie to grill on one side until starting to brown, 2 minutes. Flip over and grill the other side until the bread is golden and the cheese is melted, 2 minutes. Drain on paper towel before serving.

SOUP'S UP! Bowl up the tomato & sweet potato soup. Swirl through the remaining crème fraîche and scatter over the crispy onion bits. Serve the cheese toastie on the side for dunking. Scrumptious, Chef!