• Preheat oven to 200°C/180°C fan-forced. Cut potato in half. • Place potato, cut-side down, on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.

• Meanwhile, finely chop garlic, carrot and onion (see ingredients). Slice cucumber into rounds. • Drain and rinse cannellini beans. • Drain sweetcorn.

• When the potatoes have 20 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, onion and sweetcorn, stirring, until softened, 6-7 minutes.

• To the pan, add cannellini beans, All-American spice blend, garlic and tomato paste and cook until fragrant, 1 minute. • Add vegetable stock powder, onion chutney and the water. Cook, stirring, until well combined, 1-2 minutes. Season with pepper.

• Meanwhile, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.

• Divide jacket potatoes and cucumber salad between plates. • Top with American Campfire beans, shredded Cheddar cheese and plant-based mayo. Tear over coriander to garnish (see ingredients). Enjoy!