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British Recipes

Smoky Gochujang and BBQ Bean Jacket Potato

Smoky Gochujang and BBQ Bean Jacket Potato

Smoky Gochujang and BBQ Bean Jacket Potato

with Pea Shoot Salad, Cheese and Sesame Slaw

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Jacket potatoes aren't just for baked beans and cheese. Our Smoky Gochujang and BBQ Bean Jacket Potato is a spicy, Korean inspired twist on the humble jacket potato for a comforting weeknight dinner.

Tags:

Family Friendly

•Veggie

•Climate Conscious

Allergens:

Milk

•Egg

•Mustard

•Sesame

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Baking Potato

2 unit(s)

Garlic Clove**

1 carton(s)

Mixed Beans

70 grams

Mature Cheddar Cheese

(Contains: Milk)

32 grams

Mayonnaise

(Contains: Egg, Mustard)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

120 grams

Coleslaw Mix

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

60 grams

Gochujang Paste

(Contains: Soya)

48 grams

BBQ Sauce

40 grams

Pea Shoots

Not included in your delivery

1 tsp

Sugar for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3271 kJ

Energy (kcal)782 kcal

Fat28.9 g

of which saturates14 g

Carbohydrate100 g

of which sugars24 g

Dietary Fibre11.2 g

Protein28.5 g

Salt4.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Sieve

•Grater

•Kitchen Shears

•Medium Bowl

•Large Saucepan

Instructions

Bake the Potatoes

1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.

Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.

Finish the Prep

2

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Pop the parcel onto the potato baking tray and roast until soft, 10-12 mins.

While the garlic roasts, drain and rinse the mixed beans in a sieve.

Grate the cheese.

Make your Slaw

3

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a medium bowl, combine the mayo, mashed garlic, sesame seeds and coleslaw mix.

Season with salt and pepper, then set your slaw aside.

Make the Beans

4

When the potatoes have 10 mins of baking time remaining, pop a large saucepan on medium-high heat.

Add the mixed beans, passata, vegetable stock paste, gochujang and sugar (see pantry for amount).

Stir together and bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

Finishing Touches

5

When the sauce has thickened, stir through the BBQ sauce, butter (see pantry for amount) and half the cheese until melted.

Season with salt and pepper.

Serve up a Fright

6

Share the baked potatoes between your plates, then spoon over the beans. Sprinkle with the cheese.

Serve the sesame and roasted garlic slaw alongside and pea shoot salad with a drizzle of olive oil alongside.

Enjoy!

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