ULTIMATE JACKET POTATO WITH PORKY BEANS

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Step 1

Preheat your oven to 180°C/160°C fan/gas mark 4.

Step 2

Prick the potatoes all over with a knife then put onto a baking tray. Drizzle with olive oil and season generously with salt and black pepper. Roast in the oven for 1½ hours.

Step 3

Bean time. Peel and slice the chorizo. Get an ovenproof pan or casserole pot over a medium heat and drizzle a little oil in. Chuck in the chorizo and pancetta. Fry, stirring occasionally, until the pancetta is crisp.

Step 4

Meanwhile, roughly chop the onion, carrots and celery. Scrape into the pan and cook for 5 minutes, stirring occasionally, while you peel and finely chop the garlic.

Step 5

Add the garlic to the pan, cook for 1 minute then chuck in the rosemary, bay and smoked paprika. Give everything a good stir, then tip in the tomatoes and beans along with their liquid. Squirt in the brown sauce and season with salt and black pepper.

Step 6

Bring the beans to the boil, put a lid on the pan and shove into the oven alongside the potatoes for the remaining cooking time.

Step 7

Get the jacket potatoes out the oven and place each one onto a plate. Cut open and drizzle in some olive oil. Season the beans to taste, removing the bay and rosemary, then pile on top of the potatoes. Grate over the Cheddar to serve.

Step 8

the brown sauce and season with salt and black pepper.