Bangers & Beans With Cheesy Potato Skins

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Pierce the red potatoes with a fork, then add them to a plate and cook in the microwave for 10-12 min or until cooked through

Cut the sausages in half

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the halved sausages and cook for 3-5 min or until browned all over

While the sausages are browning, peel and finely dice the red onion[s]

Top, tail, peel and dice the carrot[s]

Peel and finely chop (or grate) the garlic

Trim, then slice the spring onion[s]

Grate the cheddar cheese

Once the halved sausages are browned, reduce the heat to medium and add the diced onion, diced carrot and chopped garlic with a pinch of salt and cook for 5-6 min or until softened

Boil half a kettle

Once the potatoes are cooked through, carefully slice them in half (they will be very hot!) and scoop the flesh out into a large bowl, leaving a little around the edges of the skin

Combine the potato flesh with the sliced spring onion, half the grated cheese (you'll use the rest later!), chipotle paste (can't handle the heat? Go easy!) and a knob of butter and mash it all together with a fork – this is your cheesy chipotle filling

Transfer the potato skins to a baking tray and divide the cheesy chipotle filling between them, then top with the remaining cheese and drizzle with some olive oil

Put the tray in the oven for 10 min or until golden brown – these are your cheesy potato skins

Wash the salad, then pat it dry with kitchen paper

Once the onion and carrot have softened, increase the heat to medium-high then add the ground smoked paprika, ground cumin and tomato paste and cook for 30 secs or until fragrant

Once fragrant, add 150ml [250ml] boiled water and the baked beans and bring to the boil

Once boiling, reduce the heat to medium and cook for 4-5 min further or until the sauce has thickened – these are your bangers & beans