Boston Bean, Chorizo and Cheese Loaded Jacky-P

Meanwhile, halve, peel and thinly slice the red onion.

Peel and grate the garlic (or use a garlic press). Grate the cheese. 

Drain and rinse the kidney beans in a sieve. 

Pop half the sliced onion into a small bowl with the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together, then set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chorizo and remaining red onion to the pan and stir-fry until softened, 4-5 mins. Stir in the garlic and cook for 1 min.

Add the kidney beans and Worcester sauce to the pan. Allow the Worcester sauce to bubble away until evaporated, 30 secs, then stir in the passata, chipotle paste and veg stock paste.

Stir the sugar and water for the sauce (see pantry for both amounts) into the beans.

Bring to a boil, then reduce the heat and simmer until thickened, 8-10 mins.

Once cooked, remove from the heat. Taste and add salt and pepper if you feel it needs it. Add a splash of water if a little too thick.

Once the potatoes are cooked, fluff up their insides using a fork and add a knob of butter if you'd like.

Top with the Boston beans, cheese and pickled onion (leave the pickling liquid in the bowl - you'll need it for the salad dressing).