Mixed mushroom chilli with baked potatoes

Put the porcini mushrooms into a small bowl and pour over 350ml boiling water. Set aside for 20 minutes. Once soaked, lift them out, reserving the liquid, and roughly chop.

Heat 2 tbsp oil in a medium saucepan, then fry the finely chopped fresh and soaked porcini mushrooms for 10 minutes until browning. Add ¾ tsp cinnamon and all but 2 tsp of the chilli con carne mix. Stir until evenly coated with the spices, then gradually add the mushroom soaking liquor (discarding any sediment). Stir in 2 tbsp chilli jam, the coffee, beans and tomatoes, season well and simmer gently for 20 minutes, stirring occasionally.

Prick the potatoes all over, then microwave on a suitable plate on high for 15-20 minutes, turning every 5 minutes, or until a skewer slides easily into the middle. Timings differ depending on your microwave. Preheat the oven to 240ºC, gas mark 9 as they cook. Transfer the potatoes to a roasting tin, drizzle with 1 tbsp oil and sprinkle with the sea salt flakes. Bake for 15-20 minutes, until brown and crisp.

Heat 1 tbsp oil in a large frying pan, then fry ⅓ of the sliced mushrooms over a high heat, season with salt until golden and crisp, then set aside. Repeat twice more, using ½ tbsp oil each time. Toss the remaining cinnamon and chilli con carne mix into the pan, toast for a few moments, then return the mushrooms to the pan with the remaining chilli jam. Split the potatoes and fill with chilli base, then top with the spiced sliced mushrooms.