• Preheat your oven to 240°C/220°C fan/gas mark 7.
• Chop the potatoes into 2cm wedges (no need to peel).
• Pop the wedges onto a large (lined) baking tray.
• Drizzle with oil, BBQ rub, salt and pepper then toss to coat. Spread out in a single layer.
• Cook on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, add 100ml water (double for 4p) to a large pot over high heat.
• Add the BBQ sauce, 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 heat to medium, add the chicken and cover with a lid. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
• Simmer until chicken is cooked and tender, 15-20 mins. Stir halfway through and lower heat if necessary.
• Once cooked, remove pot from heat and transfer just the chicken to a board with a slotted spoon.
• Roughly chop the chicken. Chicken is safe to eat when no longer pink in the middle.

• While everything cooks, trim and thinly slice the scallion.
• Trim and coarsely grate the carrot (no need to peel).
• Drain and rinse black beans.
• Pop half the beans (double for 4p) into a medium bowl and roughly mash with a fork.
• Once the chicken is cooked and out of the pot, add the mashed beans and carrot to the remaining sauce in the pot.

• Stir everything together, then boil until reduced to a thick sauce, 4-5 mins.
• Stir back in the chicken and simmer for 2 mins, then remove from the heat.
• Taste and add salt and pepper if needed.

TIP: Stir frequently and cook for a bit longer if you need to. You want it really thick!

• 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 scallion and serve.