4 twists on a jacket potato with baked beans

Smoky BBQ beans

BBQ sauce and ham hock adds a smoky depth of flavour to baked beans. Serve with a good dollop of Greek yogurt and chives for a hearty lunch.

Serves 4

Ingredients:
1 tsp olive oil
1 red onion, finely chopped​
2 tomatoes, finely chopped​
50g smoky barbecue sauce​
120g shredded ham hock​
415g tin Heinz Baked Beanz​​
4 tbsp Greek yogurt​
½ x 30g pack chives, snipped ​
100g mozzarella, grated​
lime wedges, to serve​

Method:

1. In a pan, heat the oil and gently fry the red onion and tomatoes until soft. Then add the barbecue sauce, shredded ham hock and baked beans and cook until hot. Cook for 1 min more to ensure the heat has fully dispersed, then remove from the heat.​

2. In a small bowl, mix the Greek yogurt and chives until combined. ​

3. Make a cross-cut in each potato and fill with the beans. Scatter over the mozzarella, allowing it to melt over the hot filling. Serve with a dollop of Greek yogurt and a wedge of lime.​ ​

Tip: Looking to spice things up? Simply swap the ham hock for a 130g pack diced chorizo, fried in a dry frying pan until golden and crisp, then stir through the bean mixture. ​

All-day veggie brunch beans

Serve up these fully-loaded beans for a delicious brunch. Packed with fresh chilli, peppers and crispy nuggets of halloumi, everyone will go mad for them. Fried eggs are optional but strongly encouraged!

Serves 4

Ingredients:
1 tsp olive oil ​
1 fresh red chilli, thinly sliced​
2 red peppers, thinly sliced​
415g tin Heinz Baked Beanz​
100g lighter halloumi cheese, cut into 2cm ​
4 medium eggs, to serve (optional)​
1 tsp sesame seeds, to serve (optional)​
2 tbsp chopped fresh mint, to garnish​ ​

Method:

1. When the potatoes are almost cooked, cook the red chilli and peppers over a medium heat with the oil for 5 mins until softened. Stir in the beans and bring to a simmer.​

2. In a large frying pan, heat 1 tbsp oil and fry the halloumi over a medium-high heat for 5-8 mins until golden. Remove, then fry your eggs, if using, in the same pan.​

3. Cut the potato and fill with the beans. Top with the halloumi and fried egg, then scatter over the seeds (if using) and mint.