Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

Meanwhile, put the water (see ingredients for amount) in a large saucepan over high heat. Add the BBQ sauce, cider vinegar, chipotle paste and a pinch of salt and pepper. Bring the sauce to the boil, giving it a good stir to ensure everything is combined.

Once the sauce is boiling, lower the heat to medium, stir in the chicken and cover the pan with a lid. Simmer until the chicken is cooked and tender, 15-20 mins, stirring halfway and lowering the heat if necessary. IMPORTANT: Wash hands after handling chicken and its packaging. IMPORTANT: The chicken safe to eat when no longer pink in the middle. Once cooked, remove the pan from the heat and transfer just the chicken to a board with a slotted spoon. Roughly chop the chicken.

While everything cooks, trim and thinly slice the spring onion. Trim and coarsely grate the carrot (no need to peel). Grate the cheese. Drain and rinse the blackbeans in a colander. Pop half of them into a medium bowl and roughly mash with a fork. Once the chicken is cooked and out of your pan, add the black beans (both whole and crushed) and carrot to the remaining liquid in the pan.

Stir everything together, then boil the mixture vigorously on high heat until reduced to a thick sauce, 4-5 mins. TIP: Stir frequently to stop it burning. Stir in the chicken and simmer for 2 mins, then remove from the heat. Taste and add salt and pepper if you feel it needs it.

When the wedges are ready, transfer them to an ovenproof dish. Spoon the chicken mixture on top of the wedges. Sprinkle on the cheese and bake in the oven until the cheese is golden and bubbly, 5-6 mins. Remove from the oven, sprinkle over the spring onion and serve. Enjoy!