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.

When the oven is hot, 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, peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges.

Halve the baby plum tomatoes. Halve, peel and slice the red onion as thinly as you can. 

Pop half the onion into a small bowl and add half the lemon juice and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix and set aside to pickle.

Drain and rinse the beans in a sieve. Add the beans to a bowl and mash half of them using a potato masher.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chorizo and remaining onion to the pan and stir-fry until softened, 6-8 mins.

Add the garlic and Central American style spice mix. Stir-fry until fragrant, 1 min. 

Once fragrant, add the tomatoes and diced chicken to the frying pan. Season with salt and pepper. Fry until the tomatoes are slightly softened and the chicken is browned all over, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Add the chicken stock paste, honey and water for the sauce (see pantry for both amounts). Stir in the whole and mashed beans. 

Bring to the boil, then simmer gently until the sauce has thickened slightly, 6-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. 

Once the sauce has cooked, stir in a good pinch of lemon zest and a squeeze of lemon juice. 

Taste the sauce and season with salt and pepper and an extra pinch of sugar if needed. 

Divide your baked potatoes between your bowls and spoon over the beans and sauce. 

Top with the soured cream, pickled onion and a scattering of rocket leaves to finish.