LOADED POTATO SKINS WITH TOMAHAWK STEAK

METHOD

1. Preheat the oven to 180°C (160°C fan)/350°F/gas 4.

2. Prick the potatoes all over, place on a baking tray and bake for 1½ hours. Once cooked, cut them in half and scoop out the insides into a bowl. Pop the skins back onto the baking tray.

3. Meanwhile, to make the BBQ sauce, gently heat all the ingredients together in a small pan until bubbling. Combine all the ingredients for the chipotle butter.

4. Heat a BBQ until very hot and the coals are white. Season the steak, place on the BBQ and seal on both sides, then continue to cook for 10 minutes, turning. Remove from the BBQ and allow to rest for 15 minutes.

5. Heat a frying pan and fry the pancetta until crispy. Add to the potato insides with the butter and spring onions and mix well. Pile the mixture into the potato skins and top with the cheese. Bake in the oven for 5 minutes, then remove from the oven and drizzle with half the BBQ sauce.

6. Place the corn on the BBQ and cook for 3–4 minutes, turning, until lightly charred.

7. To serve, crumble the stock cube over the steak and dot with some chipotle butter.

8. Brush the remaining chipotle butter over the cooked corn-on-the-cobs. Pop the potatoes onto a platter, spoon over the remaining BBQ sauce and serve with the steak and corn-on-cobs on the side.

9. Enjoy!

Recipe credit from book: POTATO: Baked, Mashed, Roast, Fried by James Martin (Quadrille, £23) Photography: John Carey

What you will need