Begin by pre-heating your oven to 180 degrees C. While this is happening, cut out the inside seeds and white structures of the red peppers keeping the segments as large as you can, then wash them and drip dry. Add to a large bowl and drizzle with some vegetable oil then use a spoon to mix and toss them to coat. Place on a large baking tray and cook in the oven for 30 minutes then turn and cook for another 30 minutes before leaving them to cool.

While this is happening, you can continue to prepare by peeling the ginger and then grating into a fine pulp, then set aside. Use a mixer to blend your jerk seasoning into a fine powder then heat a dessert spoon of vegetable oil in a large saucepan, add the grated ginger and stir fry for 1 minute before adding 400 millilitres gluten free vegetable stock, the chopped tomatoes, Jerk seasoning, honey and vinegar. Simmer on a high heat for 10 minutes stirring regularly.

In the meantime, peel and chop the sweet potatoes into mouth sized chunks until they are all ready. Now take the cooled red pepper pieces and use a knife to help peel off the outside skin and discard. Chop the remaining flesh into mouth sized pieces and set aside. When the 10 minutes is up, add the rest of the gluten free vegetable stock, chopped red peppers and the sweet potato chunks then simmer for 15 minutes stirring regularly. Then add the drained and rinsed black beans and lentils and simmer stirring almost constantly for another 3 minutes before serving onto plates. Top with chopped flat leaf parsley and dig in.