• Set air fryer to 200°C. • Cut potato in half. Using a fork, prick holes all over potato. • Place potato on a large microwave-safe plate. Splash with water and cover with a damp paper towel. Microwave potato on high, until slightly tender, 5 minutes. • Remove paper towel and drizzle potato with olive oil and a good pinch of salt and toss to coat. • Place potato into the air fryer basket, cut-side down, and cook until golden and tender, 15-20 minutes. TIP: No air fryer? Preheat oven to 200°/180°C fan-forced. Prepare and microwave potato as above and cook, on a lined oven tray, until crisp and tender, 15-20 minutes.

• Meanwhile, finely chop garlic. • Roughly chop capsicum. • Thinly slice spring onion. • Drain and rinse cannellini beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and cannellini beans, stirring, until softened, 3-4 minutes. • SPICY! The spice blend is mild, but use less if you’re sensitive to heat. Add garlic and All-American spice blend, then cook until fragrant, 1 minute

• Add passata, the brown sugar, butter and a splash of 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 and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide jacket potatoes between plates. • Load cheat’s potatoes up with spiced beans, Cheddar cheese and light sour cream. Garnish with spring onion. • Serve with salad. Enjoy!