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, drain and rinse the red kidney beans in a sieve.

Heat a drizzle of oil in a large saucepan on medium heat.

Add the passata, chipotle paste (add less if you'd prefer things milder), veg stock paste, red kidney beans, sugar and water for the sauce (see pantry for both amounts). Stir to combine. 

Bring the chilli to the boil, then lower the heat.

Pop a lid on the pan (or cover with foil) and simmer until thickened, 7-9 mins. 

While the chilli cooks, in a medium bowl, combine the coleslaw mix and burger sauce. Season with salt and pepper, then set aside. 

Grate the Cheddar cheese.

Once the chilli has thickened, remove from the heat and stir through the BBQ sauce. Season with salt and pepper, then set aside with the lid on to keep warm. 

Reheat the chilli a few mins before the jacky-Ps are ready (if needed).

Once the jacky-Ps are ready, remove from the oven and spread the butter over the cut side of the potatoes (see pantry for amount). Roughly mash it into each potato with a fork.

Share the jacky-Ps out between your plates. Spoon the beans over the potatoes.

Top with a dollop of soured cream and the grated cheese.  

Serve the slaw alongside.

Enjoy!