Preheat the oven to 200°/180°C fan-forced. Cut each potato in half and prick all over with a fork. Place cut-side down on a plate and 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 the 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

While the potato is in the microwave, finely chop the brown onion and garlic. Grate the carrot. Drain and rinse the butter beans.

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

Add the vegetable stock pot, the water and tomato paste to the pan with the bean mixture. Stir to combine. Reduce the heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season to taste.

While the bean mixture is simmering, slice the apple (see ingredients) into thin sticks. In a large bowl, combine the Dijon mustard, white wine vinegar and some olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season, then mix well. Add the apple, shredded cabbage mix and remaining carrot to the dressing. Toss to combine.

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