• Set air fryer 200°C. Cut potato in half. • To a medium bowl, add halved potatoes, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat. • Place potatoes in air fryer basket cut side up and cook until tender and golden, 25 minutes. TIP: No air fryer? Preheat oven to 200°C/180°C fan-forced. Prepare and season potatoes as above. Place potato on a lined oven tray. Arrange cut-side down and roast until crisp and tender, 40-45 minutes.

• Meanwhile, finely chop garlic. • Grate carrot. • Drain and rinse cannellini beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the carrot and cannellini beans, stirring, until softened, 2-3 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic, All-American spice blend and tomato paste and cook until fragrant, 1 minute.

• Add vegetable stock pot and the water, stirring to combine. • Reduce heat to medium-low and simmer until slightly thickened, 4-5 minutes.

• While the bean mixture is simmering, halve snacking tomatoes. • In a large bowl, combine snacking tomatoes, mixed salad leaves, the remaining carrot and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide jacket potatoes between plates. • Load potatoes up with spiced beans, Cheddar cheese and light sour cream. • Serve with salad. Enjoy!