Loaded baked sweet potatoes

Method

1. Heat oven to 220ºC fan/gas 9. Rub the potatoes all over with 1 tbsp of the oil and the salt, then put on a baking tray. Bake for 20 minutes then, without opening the oven, turn it down to 160ºC fan/gas 4 and bake for another 20 minutes.
2. Meanwhile, bring the tomatoes, vinegar and sugar to the boil in a small saucepan over a medium heat, then put the lid on and simmer for 15 minutes. Add the beans, replace the lid and cook for a further 10 minutes. Remove the lid and allow to cool for 5 minutes, then stir in the kimchi. Season to taste using the soy sauce along with some salt and pepper. You may want to adjust the balance with extra vinegar and sugar.
3. Heat the rest of the oil in a medium frying pan over a high heat. Cook the mushrooms for 3-4 minutes until golden, then add most of the spring onions, mix well and take off the heat.
4. Keeping the potatoes on the baking tray, slice down the middle and open out. Top with the kimchi beans, mushroom mix and cheese, then return to the oven for 5 minutes or until the cheese has melted. Garnish with the remaining spring onion and serve with more kimchi on the side .