Preheat the oven to Gas 7, 220°C, 200 °C fan. Cook the potatoes for about an hour until the skins are crispy.
Heat the oil in a large pan and when very hot, stir-fry the steak, onion, chillies, cumin seeds and cayenne for 3-4 minutes.
Lower the heat, add the tomatoes, beans and brown sauce and simmer gently for 10 minutes.
Season then spoon half of the chilli onto the baked potatoes. Top with a spoonful of yogurt and serve immediately.
For lunch: Warm four tortillas according to the pack instructions. Mash the flesh of a large avocado with a squeeze of lemon juice then spread onto the tortillas. Spoon on the reheated chilli mixture, roll and eat.
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