Jacket potatoes with corned beef ragu

For the potatoes

• 4 baking potatoes

• 1 tsp olive oil

• Salt

For the ragu

• 1 tbsp olive oil

• 1 small onion, peeled and chopped

• 2 cloves garlic, peeled and chopped

• 1 red pepper, deseeded and sliced

• 1/2 tsp dried chillis (optional)

• 1 x 400g can chopped tomatoes

• 340g tin corned beef, diced

1. Wash the potatoes and prick them four or five times with a fork. Pour a little oil into the centre of a square of foil, roll the potato in it, sprinkle on some salt then wrap the potato in the foil.

2. Place the potatoes in the slow cooker and cook for 4-5 hours on high, or 8-10 hours on low.

3. The flesh will be slightly darker than oven, or microwave cooked potatoes.

4. Pour the olive oil into a large frying pan, add the onion and garlic and fry for a few minutes until they start to turn golden. Season with pepper and salt and fry until soft. Add the canned tomatoes, the chilli and cook for about 5 minutes.

5. Once the sauce has thickened, add in the corned beef, stir and cook for another few minutes until you have a rich, thick ragu.