This evening’s meal is dedicated to my good friend Holly, who loves to point out all my ‘posh’ food. Well this recipe is not what I’d call posh, but it is definitely a step of from the usual jacket with baked beans. It’s much more flavourful than the usual jacket and beans, and requires very little additional effort.
This recipe is for a decent portion for 2 people, but it’s easier to bulk out to more people with a fresh salad.
Preparation time: 2 minutes
Cooking time: 25 minutes
- 4 medium jacket potatoes
- 1 can (410g) cannellini beans
- 1 can cherry tomatoes in juice
- 130g chorizo sausage – cut into small chunks
- 2 tbsp half-fat crème fraîche
- 2 handfuls of grated cheddar
- 2 tsp dried basil
- a few twists of freshly ground pepper
- Pre-heat the oven to 200°C. Then put the jacket potatoes in the microwave on high power for 15 minutes. This helps to pre-cook them, before getting crisp later.
- Put a frying pan over a medium heat and add the chorizo. No oil is needed as there is plenty in the sausage itself. Once the oils start to ooze out of the chorizo, add the cannellini beans, cherry tomatoes (and the juice), half a can (200ml) of water, basil and a few twists of pepper. Give a quick stir and leave to simmer until the liquid reduces by half.
- Once the jackets have finished pre-cooking in the microwave, transfer them to the oven for another 10-15 minutes until they’re crisp on the outside.
- To serve, cut in half, smother each with half a tablespoon of crème fraîche, top with a couple of spoonfuls of the spicy tomato mixture and top with grated cheese.