Smoky baked beans with jacket potatoes recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C.
2. Score a cross in each potato, put on a baking tray and bake for 1 ¼ hours, or until cooked through with crisp skin. Alternatively, individually wrap the potatoes in foil and barbecue for around 1 hr (the coals should be white-hot with no trace of flame).
3. Meanwhile, heat the oil in a large flameproof casserole or deep ovenproof pan over a medium heat. Add the lardons and fry for 2 mins or until starting to crisp. Remove and set aside. Add the onion and cook for 5 mins, or until softened.
4. Add the garlic, spices and mustard powder. Cook for 2-3 mins, then stir in the tomato purée, sugar, treacle and ketchup. Tip in the beans, then half-fill one of the tins with water and pour into the pan. Add the reserved lardons and season well. Bring to a simmer, then cover and bake for 30 mins, alongside the potatoes.
5. Remove the casserole or pan from the oven and stir through the ham, adding a splash of water if the mixture looks a little dry. Return to the oven for a further 30 mins.
6. Remove the potatoes from the oven or barbecue and divide between 6 plates. Carefully squeeze at the base to open them up and top with a little butter. Scatter the parsley over the bean mixture and ladle into each potato. To serve, add a dollop of yogurt and season with freshly ground black pepper.

• See more Bonfire Night recipes

• Freezing and defrosting guidelines

  The baked beans can be frozen - once they have cooled completely, transfer them to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.