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 on the top oven 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 potatoes are cooking, finely chop the brown onion. Grate the carrot (unpeeled). Finely chop the chives. Finely chop the garlic (or use a garlic press). 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, Creole spice blend and cannellini beans and cook until fragrant, 1 minute.

Crumble the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) into the bean mixture in the pan and add the water and tomato paste. Stir to combine. Reduce the heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season to taste with salt and pepper.

While the bean mixture is simmering, thinly slice the apple (see ingredients list) into matchsticks. In a large bowl, combine the Dijon mustard, white wine vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. Add the shredded cabbage mix, apple and remaining carrot and toss to combine.

Divide the jacket potatoes between plates and top with the spiced beans, shredded Cheddar cheese, sour cream and chives. Serve with the apple slaw. TIP: For the low-calorie option, omit the sour cream.