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

• Meanwhile, roughly chop baby leaves and tomato. Grate carrot. Drain and rinse red kidney beans (see ingredients). • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• When the potato has 10 minutes cook time remaining, return frying pan to high heat with a drizzle of olive oil. • Cook plant-based mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes.

• SPICY! The spice blend is hot, use less if you're sensitive to heat. Reduce frying pan heat to medium-high. Add garlic paste, tomato paste and Mexican Fiesta spice blend, then cook until fragrant, 1-2 minutes. • Add the water, vegetable stock powder and kidney beans and cook until slightly thickened, 1-2 minutes.

• While the chilli is cooking, combine tomato and baby leaves in a medium bowl, along with a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine.

• Divide jacket potatoes between bowls. Top with Mexican plant-based mince and bean chilli. • Spoon over tomato ensalada and drizzle over plant-based mayo. • Sprinkle over toasted almonds to serve. Enjoy!