• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half and prick all over with a fork. Place cut-side down on a plate, then microwave on high until just softened, 10-12 minutes. • Transfer to a lined oven tray, cut-side down. Drizzle with olive oil and season with the salt and a pinch of pepper. • Bake on top rack until crisp, 15-20 minutes. TIP: If you don't have a microwave, bake the halved potatoes for a total of 30-35 minutes or until crisp and tender.

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the carrot, stirring, until softened, 4-5 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic, All-American spice blend and beans and cook, stirring, until fragrant, 1 minute.

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

• While the bean mixture is simmering, slice apple (see ingredients) into thin sticks. • In a large bowl, combine Dijon mustard and a drizzle of white wine vinegar and olive oil. Season to taste, then mix well. • Add apple, shredded cabbage mix and remaining carrot. Toss to combine.

• Finely chop chives. Divide jacket potatoes between plates. • Load potatoes up with spiced beans, shredded Cheddar cheese, light sour cream and a sprinkle of chives. • Serve with slaw. Enjoy!