Broccoli Cheese Loaded Baked Sweet Potato

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Pierce your sweet potato[es] with a fork, then cook in the microwave for 6-7 min or until slightly softened

Transfer the softened sweet potato[es] to a tin foil-lined baking tray (or two!) with a small drizzle of olive oil and a pinch of salt and pepper, then put the tray[s] in the oven and cook for 12-15 min or until they are cooked through

Meanwhile, cut your broccoli into small florets and chop the stem[s] into bite-sized pieces

Add the broccoli florets and stem[s] to a pot of plenty of boiled water and bring to the boil over a high heat

Once boiling, cook for 4-5 min or until tender

Once done, drain, return to the pot and keep covered

Whilst the broccoli is cooking, peel and finely chop (or grate) your garlic

Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced onion and chopped garlic and cook for 5-6 min or until softened

Once softened, add 25g [40g] [50g] butter with 30g [45g] [60g] flour to the pan with the garlic and onion and stir with a wooden spoon for 3-4 min or until the butter melts and a sandy paste forms – this is your roux

Gradually whisk 250ml [375ml] [450ml] milk into the roux, a little at a time and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce

Add your panko breadcrumbs to a baking tray with your dried oregano, a sprinkle of grated Italian hard cheese (save the rest for later!), a drizzle of olive oil and a pinch of salt and pepper – this is your herby panko

Put the herby panko in the oven for 5-6 min or until golden

Tip: Watch this like a hawk to make sure it doesn't burn!

Grate your cheddar cheese into the béchamel sauce, then add your Dijon mustard (not a mustard fan? Go easy!) and the remaining grated Italian hard cheese

Season generously with salt and pepper, then add the cooked broccoli to the sauce and mix everything together – this is your broccoli cheese

Once done, remove the baked sweet potato[es] from the oven and slice down the middle, leaving the ends intact and season with a pinch of salt

Wash your salad, then pat it dry with kitchen paper

Toss the salad with your balsamic vinegar and a small drizzle of olive oil