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.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Pop the parcel onto the potato baking tray and roast until soft, 10-12 mins. 

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

Grate the cheese.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a medium bowl, combine the mayo, mashed garlic, sesame seeds and coleslaw mix.

Season with salt and pepper, then set your slaw aside.

When the potatoes have 10 mins of baking time remaining, pop a large saucepan on medium-high heat.

Add the red kidney beans, passata, vegetable stock paste, gochujang and sugar (see pantry for amount).

Stir together and bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

When the sauce has thickened, stir through the BBQ sauce, butter (see pantry for amount) and half the cheese until melted.

Season with salt and pepper.

Share the baked potatoes between your plates, then spoon over the beans. Sprinkle with the cheese.

Serve the sesame and roasted garlic slaw alongside.

Enjoy!