Hot hot roots with fresh mango and coconut relish

Ingredients

For the hot hot roots

• 2 tbsp sunflower oil, or groundnut oil

• 3 onions, peeled, finely chopped

• 4 garlic cloves, peeled, crushed to a paste with the edge of a knife

• 4cm/1½in piece fresh root ginger, peeled, finely chopped or grated

• 1 Scotch bonnet chilli, seeds removed, chopped

• ½ tsp freshly ground black pepper

• 1 tsp ground turmeric

• 1½ tsp ground coriander

• 1 cinnamon stick, broken in half

• 300g/10½oz carrots, peeled, cut into equal-sized pieces

• 300g/10½oz parsnips, peeled, cut into equal-sized pieces

• 300g/10½oz sweet potatoes, peeled, cut into equal-sized pieces

• 400g/14oz small waxy potatoes, halved lengthways

• 1 litre/1¾ pints vegetable stock, or water

• 2 fresh bay leaves

• 2 tbsp tomato purée

• pinch soft dark brown sugar

• 75g/2½oz cashew nuts, crushed, plus extra, chopped, to serve

• salt and freshly ground black pepper

• 100g/3½oz French beans, trimmed, cut in half

• 200g/7oz baby spinach leaves, washed

• 4 tbsp double cream

• 1 lime, juice only

For the mango and coconut relish

• 75g/2½oz desiccated coconut, just covered with boiling water and set aside to soak for 30 minutes

• ½ tsp mustard seeds

• 2 tsp caster sugar

• ½ tbsp rum

• pinch salt

• 2 ripe mangoes, peeled, stones removed, julienned

• 2 red chillies, cut in half, seeds removed, very finely sliced

• 1-2 limes, juice only

• handful fresh mint leaves