Baked sweet potatoes

Preheat the oven to 200ºC, gas mark 6, and arrange 2 shelves in the oven. Pierce the sweet potatoes all over with a fork and put on a baking tray. Roast on the top shelf for 25 minutes. Meanwhile, put the edamame beans in a pan of boiling water; cook for 2 minutes then drain and set aside.

In a mixing bowl, use a small whisk to beat together the spread, soy sauce and miso with a good grinding of black pepper; set aside. Trim the base of the cabbage, then cut lengthways into 8 thin wedges. Arrange the wedges in a roasting tin and toss with the oil.

After 25 minutes, turn the potatoes and put on the lower shelf. Put the cabbage on the top shelf and roast for 15 minutes, then add the drained edamame, sugar snap peas and tofu, if using. Toss with the buttery mixture and roast everything for a final 5 minutes. Split open the potatoes and fill with the vegetables and the buttery juices. Sprinkle with the salad onions to finish.