Tex-Mex Jacket Potatoes

Potatoes

• 2 baking potatoes, large

Cashew Cream

• 200 g cashew nuts, soaked overnight, then drained
• 125 g water
• 20 g freshly squeezed lemon juice
• ¼ tsp fine sea salt
• ¾ tsp ground black pepper

Guacamole

• 5 sprigs fresh coriander, leaves only
• 100 g onions, quartered
• 2 fresh jalapeño chillies, halved, deseeded
• 2 ripe avocados, quartered (approx. 250 g)
• 15 g freshly squeezed lemon juice
• 1 tsp fine sea salt

Bean Chilli

• 2 garlic cloves
• 20 g olive oil, plus extra for drizzling
• 150 g tinned chopped tomatoes
• 20 g tomato purée
• 240 g tinned black beans, rinsed, drained (1 x 400 g tin)
• 1 Tbsp cider vinegar
• 2 tsp smoked paprika
• ½ tsp fine sea salt
• ½ tsp ground black pepper