Chilli jacket potato,

Serves 4 Prep 10 mins Cook 1 hr

4 baking potatoes

2 tbsp olive oil

1 large onion, finely chopped

400g pork mince

1 tbsp chipotle paste

400g can chopped tomatoes

1 chicken stock cube

300ml pot soured cream ¼ small pack chives, snipped mixed leaves, to serve (optional)

1 Heat oven to 200C/180C fan/gas 6 and prick the potatoes all over with a fork. Use 1 tbsp of the oil to rub over the potatoes and place on a baking sheet in the oven for about 1 hr until cooked through.

2 Meanwhile, make the chilli. Put the remaining oil in a deep frying pan over a medium heat. Add the onion and cook for about 10 mins until softened. Add the mince, breaking up with a wooden spoon and stirring until turning pale. Stir through the chipotle paste, cook for 1 min, then tip in the tomatoes, crumble over the stock cube and season well. Cover and simmer over a gentle heat with the lid on for about 40 mins, stirring occasionally.

3 Remove the lid from the chilli and cook for 10 mins more. Once the potatoes are cooked, halve them and top with the chilli, a dollop of soured cream and a sprinkling of chives. Serve with mixed leaves, if you like. PER SERVING 604 kcal, fat 31g, saturates 14g, carbs 50g, sugars 13g, fibre 7g, protein 28g, salt 1.1g