Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways and pop them onto a baking tray.

Drizzle with oil and season with salt and pepper.

Rub the oil over the potatoes, then lay them cut-side down.

Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.

TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.

Meanwhile, heat a drizzle of oil in a wide-bottomed saucepan (with a lid) on medium-high heat.

Once hot, add the beef mince and chorizo and fry until browned, 2-3 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Once browned, drain and discard any excess fat. Season with salt and pepper.

Stir the tomato puree, Cajun spice mix, beef stock paste, sugar and water for the sauce (see pantry for both amounts) into the beef mince.

Bring up to the boil, cover the pan with a lid, then lower to a simmer. 

Cook until thickened, 10-15 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once your chilli has thickened and the mince is cooked, stir through the BBQ sauce. Taste and season with salt and pepper if you feel it needs it.

Once the potatoes are ready, remove them from your oven.

Add a knob of butter (if you have any) to the cut sides of the potatoes. Roughly mash it into the potato with a fork. 

Share your jacket potatoes between your plates and top with the Cajun beef mince.

Finish with a dollop of soured cream, the smashed avocado and a sprinkle of crispy onions.

Serve the baby leaves alongside finished with a drizzle of oil.