Bolognaise Jacket Potatoes

Pre-heat oven to 200C. Scrub and rinse potatoes. Pat dry and pierce each potato a few times with a fork or knife. Wrap in foil. Place on oven rack and bake for approx 1.5 hours or till soft when a skewer is inserted.

Meanwhile boil a kettle of water. Cut a small cross incision on top of each tomato. Pour hot water over the tomatoes (for approx. 20 seconds). Prepare another bowl with ice water. Fish out the hot tomatoes from the hot water and plunge into the ice water. Remove the skins off the tomatoes and chop roughly.

Meanwhile, heat the oil and fry the onion on medium-low heat, till onion is translucent. Add the mince and fry on med-high till liquid evaporates and starts to stick to the pan.

Add garlic, oregano, sugar and tomato paste and fry for another minute.

Add the skinned and chopped tomatoes (you could use a tin of tomatoes). Reduce the heat to low and simmer for approx 45 min.

Add the peas and corn and continue cooking till the potatoes are soft. Cut the potatoes in half. Open them and fill with Bolognaise sauce . Enjoy with a glass of red wine and sprinkle with parsley (optional).