Jacket Potato with pork & BBQ beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C. Stab each jacket potato with a fork a few times, then microwave each one for 6–8 minutes. Remove from the microwave, spray with the low-cal oil, sprinkle with salt and place in a roasting tin in the oven for 30 minutes, turning halfway, until golden and cooked through. Set to one side.

Step 2

Whilst the potatoes are baking, finely dice the onion, garlic and bacon, then slice the pork medallion into thin strips.

Step 3

Heat the olive oil in a medium-sized frying pan over a medium heat. Sauté the onion, garlic and bacon for 8–10 minutes until they’ve softened. Then add the thinly sliced pork and cook for a further 2–3 minutes. Pour in the haricot beans, passata, tomato purée, spices, soy sauce, sugar and 50ml water and mix well. Simmer for 10–15 minutes until the sauce has thickened.

Step 4

These will keep in the fridge for up to 3 days or in the freezer for up to 3 months. Serve with a side salad (store in a separate container if prepared in advance)