Recipes

Ingredients

6 baking potatoes

1 tbsp olive oil

1 x 180g pack smoked bacon lardons

2 garlic cloves, finely chopped

1-2 tsp hot paprika

1 tsp ground cumin

2 tsp English mustard powder

2 tbsp tomato purée

2 tbsp dark soft brown sugar

1 tbsp black treacle

75g ketchup

2 x 400g tins Lodi Baked Beans

175g thickly sliced ham, shredded

25g salted butter

small bunch parsley, finely chopped

natural yoghurt to serve

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C.

2. Score a cross in each potato, put on a baking tray and bake for 1 ¼ hours, or until cooked through with crisp skin. Alternatively, individually wrap the potatoes in foil and barbecue for around 1 hr (the coals should be white-hot with no trace of flame).

3. Meanwhile, heat the oil in a large flameproof casserole or deep ovenproof pan over a medium heat. Add the lardons and fry for 2 mins or until starting to crisp. Remove and set aside. Add the onion and cook for 5 mins, or until softened.

4. Add the garlic, spices and mustard powder. Cook for 2-3 mins, then stir in the tomato purée, sugar, treacle and ketchup. Tip in the beans, then half-fill one of the tins with water and pour into the pan. Add the reserved lardons and season well. Bring to a simmer, then cover and bake for 30 mins, alongside the potatoes.

5. Remove the casserole or pan from the oven and stir through the ham, adding a splash of water if the mixture looks a little dry. Return to the oven for a further 30 mins.

6. Remove the potatoes from the oven or barbecue and divide between 6 plates. Carefully squeeze at the base to open them up and top with a little butter. Scatter the parsley over the bean mixture and ladle into each potato. To serve, add a dollop of yogurt and season with freshly ground black pepper.

7. This recipe serves 6 people.