Rotation - Homemade Cheesy Bean Jacket Potato

Meanwhile, drain the sweetcorn in a sieve.

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

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, transfer to a medium bowl and set aside.

Meanwhile, drain and rinse the butter beans in a sieve. Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

When the potatoes have 10 mins remaining, clean out the (now empty) frying pan and pop it back on medium heat with a drizzle of oil.

Once hot, add the garlic and Central American style spice mix. Cook until fragrant, 30 secs.

Stir in the passata, butter beans, veg stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer until thickened slightly, 5-6 mins. 

Meanwhile, add the coleslaw and mayo to the charred corn bowl. Season with salt and pepper. 

Toss to combine, then set aside.

​Make kid friendly: If you’d prefer to serve the slaw and corn separately, just mix the mayo and slaw in a separate bowl and serve them separately at the end.

Once the spicy beans have thickened, taste and season with salt and pepper if needed. Stir through half the cheese until melted.

Add a splash of water if it's a little thick. Remove from the heat. 

When the potatoes are ready, remove from your oven and add a knob of butter (if you have any) to the cut sides of the potatoes. Roughly mash it into the potato with a fork.