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Sweet potatoes get right up close with the coals in this wonderfully smoky supper. Top with crisp pork belly slices, a dollop of crème fraîche and a drizzle of fiery sriracha for a delicious barbecue spin on a jacket potato that even has the added bonus of being healthy. See method
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Tip: No barbecue? Use the oven. Roast the unwrapped spuds for 40-50 minutes. Put the pork in a foil-lined tin and cook for 20 minutes, then brush with the maple and soy and cook for a further 10 minutes.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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