• Set air fryer to 200°C.
• Cut potato in half. Using a fork, prick holes all over 
potato.
• Place potato on a large microwave-safe plate. 
Splash with water and cover with a damp paper 
towel. Microwave potato on high, until slightly 
tender, 5 minutes.
• Remove paper towel, drizzle with olive oil and a 
good pinch of salt, tossing to coat.
• Place potato into the air fryer basket, cut-side down 
and cook until golden and tender, 15-20 minutes.
TIP: No air fryer? Preheat oven to 200°C/180°C 
fan-forced. Place potatoes on a lined oven tray. Drizzle 
with olive oil, season with salt and turn to coat. Arrange 
potatoes cut-side down. Roast until crisp and tender, 
40-45 minutes.

• Meanwhile, thinly slice apple into wedges.
• Grate carrot.
• Thinly slice brown onion (see ingredients). 
• Drain red kidney beans.

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook carrot, stirring, until 
tender, 2-3 minutes.
• Add onion and pork mince and cook, breaking up 
with a spoon, until cooked through, 5-6 minutes.
• Add red kidney beans (see ingredients), garlic 
paste and All-American spice blend, then cook 
until fragrant, 1 minute.

• Add stock concentrate, tomato paste and the 
water. Stir to combine.
• Reduce heat to medium-low, then simmer, stirring 
occasionally, until slightly thickened, 4-5 minutes. 
Remove from heat. 

• While pork mixture is simmering, in a large bowl, 
combine the balsamic vinegar and olive oil.
• Season to taste with salt and pepper, then add 
mixed salad leaves and apple. Toss to coat.

• Divide jacket potatoes between plates.
• Top with pork and beans, Cheddar cheese and 
light sour cream. 
• Serve with salad. Enjoy!