Sloppy Joe and Cheddar Jacket Potato

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

Cut the tomatoes into 2cm chunks, then add to a large bowl with a pinch of salt and pepper.

Stir the balsamic vinegar through the tomatoes, then set aside.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 6-7 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Once the mince has browned, season with salt, pepper and sugar (see pantry for amount).

Stir in the Central American style spice mix (add less if want it you don't like too much heat) and garlic. Cook for 1 min more.

Add the chopped tomatoes and chicken stock paste, stir to combine, then bring to the boil.

Lower the heat and simmer, stirring occasionally, until thickened, 10-12 mins. Add a splash of water if it gets too thick.

Once thickened, cover your sloppy joe sauce with a lid to keep warm until the potatoes are ready.

Meanwhile, add the baby leaves to the tomato bowl and toss to combine.