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 on the baking tray.

When the oven is hot, roast on the top shelf 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 large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

While the mince cooks, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.

Once the mince is cooked, drain and discard any excess fat. Season with salt and pepper. 

Add the garlic and Cajun spice mix to the beef. Stir-fry for 1 min. 

Stir in the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), then stir through the kidney beans (see ingredients for amount).

Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins.

While the mince mixture simmers, grate the Cheddar cheese.

Cut the tomatoes into 1cm chunks. Cut the lime into wedges. 

In a large bowl, combine a drizzle of oil with a good squeeze of lime juice. Season with salt, pepper and a pinch of sugar (if you have any), then add the tomatoes and mix well. Set aside for now. 

Once the mince mixture is ready, season with salt, pepper and a squeeze of lime juice. Remove from the heat. 

When you're almost ready to serve, reheat the mince if needed. Add a splash of water if it's a little too thick.

Add the baby leaves to the bowl of tomatoes and toss together. 

Transfer the baked potatoes to your plates, cut-side up. Add a knob of butter to the potatoes if you'd like.

Spoon the Cajun beef over the top and sprinkle with the cheese, then garnish with lime wedges for squeezing over.

Serve the salad alongside to finish.