Creamy Butter Bean and Harissa Loaded Jacket Potato

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat. Once the pan is hot, add the garlic, tomato puree and harissa paste and fry until fragrant, 1 min.

Add the butterbeans and the liquid from the carton to the pan.

Stir in the red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

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

Meanwhile, trim and thinly slice the radishes.

In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Mix in the radishes, season with salt and pepper. Set aside for now.

When the sauce has thickened stir in the creme fraiche and simmer until piping hot, 1 min.

Season with salt and pepper. Add a splash of water if it's a little too thick. Cover with a lid or foil to keep warm.

Just before everything's ready, reheat the sauce if needed. 

Add the baby leaves to the radish bowl and toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.

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