Kimchi Beans Loaded Sweet Potato

Heat your oven to 220ºC fan/gas 9. For the perfect crispy skin rub the potatoes all over with olive oil and salt. Bake in a tray for 20 minutes then turn the oven down to 160ºC fan/gas 4 and bake for another 20 minutes.

Meanwhile in a saucepan bring the tomatoes, vinegar and sugar to the boil over a medium heat and then reduce the heat and simmer for 10 minutes. Add the beans and simmer for a further 10 minutes. Allow to cool for a minute or two then stir in the kimchi and freshly milled salt and pepper.

Keeping the potatoes on the baking tray, slice down the middle and open out top with the kimchi beans, spring onions and cheese then return to the oven for 5 minutes, until the cheese has melted. 

Serve with the fresh Florette leaves, top with the remaining spring onion and add more kimchi on the side for an easy, gut-healthy meal that’s full of flavour.