James Martin’s loaded potato skins with tomahawk steak

Ingreadient

• 4 large baking potatoes
• 1 British tomahawk steak
• 100g diced pancetta
• Knob unsalted butter
• Bunch spring onions, sliced
• 198g tin sweetcorn, drained
• 200g mature cheddar, grated
• 1 beef stock cube
• 1 shallot, finely chopped
• 1 garlic clove, sliced
• 1 red chilli, finely chopped
• 200g brown sugar
• 100ml tomato ketchup
• 50ml dark soy sauce
• 2 tbsp chipotle paste (available in supermarkets)
• Small bunch parsley, chopped
• 100g unsalted butter
• 1 tbsp chopped parsley
• 1 tbsp chipotle paste

Instruction

1. Heat the oven to 160°C fan/gas 4. Prick the potatoes all over with a fork, put them on a baking tray and bake for 1½ hours. Take the steak out of the fridge and let it come to room temperature.
2. Meanwhile, gently heat all the ingredients for the sauce in a pan until bubbling, then remove from the heat. Combine the ingredients for the chipotle butter, then set aside.
3. Once the potatoes are cooked, remove them from the oven (leaving the oven on) and cut them in half lengthways. Scoop out the insides into a bowl and pop the skins back onto the baking tray. Fry the pancetta in a small frying pan for 5 minutes until crisp, then tip it into the bowl containing the potato flesh along with the knob of butter, spring onions and sweetcorn. Mix well, season to taste, then pack the mixture back into the potato skins. Top with the cheddar.
4. Heat a large griddle pan (or barbecue) and wait for it to become smoking hot (or the coals to turn white). Season the steak with plenty of salt and pepper on both sides, then cook for 10 minutes, turning occasionally. Remove and leave the steak to rest for 15 minutes.
5. While the steak rests, put the stuffed potato skins back in the oven for 5 minutes. Remove from the oven and drizzle with half the barbecue sauce.
6. To serve, carve the steak into slices, crumble the stock cube over and dot with the chipotle butter. Put the potatoes on a platter and serve the remaining barbecue sauce alongside.