• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. Place cut-side down on a lined oven tray. Drizzle with olive oil and season with salt. • Roast until crisp and tender, 40-45 minutes.

• Drain sweetcorn. • Heat a medium frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. Set aside in a medium bowl. • When potatoes have 10 minutes remaining, return frying pan to a medium-high heat with a drizzle of olive oil. Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic paste, tomato paste and mild Caribbean jerk seasoning. Cook until fragrant, 1 minute. Add the water and simmer until thickened slightly, 1-2 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out.

• While chilli is simmering, top the corn with slaw mix, smokey aioli and a drizzle of white wine vinegar. • Toss to combine. Season to taste.

• Divide jacket potato between plates. Top with the jerk Caribbean plant-based chilli and sprinkle with Cheddar cheese. Serve the sweetcorn slaw on the side. Tear over the coriander to serve. Enjoy!