Preheat the oven to 200°C/180°C fan-forced. Cut the potatoes (unpeeled) 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, cut-side down, to an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Bake 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 cooking, finely chop the brown onion. Grate the carrot (unpeeled). Finely chop the garlic. Drain and rinse the cannellini beans.

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 cannellini beans and cook until fragrant, 1 minute.

Add the vegetable stock pot, water and tomato paste to 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, thinly slice the apple (see ingredients) into thin sticks. In a large bowl, combine the Dijon mustard, white wine vinegar and a drizzle of olive oil. Season with salt and pepper and mix well. Add the shredded cabbage mix, apple and remaining carrot and toss to combine.

Finely chop the chives. Divide the jacket potatoes between plates and top with spiced beans, shredded Cheddar cheese, sour cream and chives. Serve with the slaw.