Preheat the oven to 220 °C / 200°C (fan) / 425°F/ Gas 7

Cut the potatoes into bite-size pieces (skins on), add them to a baking tray, coat with 1 tbsp olive oil, cayenne pepper (can't handle the heat?! Go easy!) season with salt & pepper, then put in the oven for 25-30 min or until golden & crisp

Boil a kettle. Cut the pepper into thin strips, discarding the seeds and pith. Peel and slice the onion finely. Peel and chop (or grate) the garlic clove finely

Heat a wide-based (preferably non-stick) pan with 1 tbsp olive oil. Once hot, add the red pepper and onion with a pinch of salt and sugar. Cook for 7-9 min over a medium-high heat or until softened.

Add the garlic and cook for a further min. Dissolve the stock cube in 200ml boiled water, then stir in half of the chipotle paste.

Drain and rinse the beans, then add the stock and beans to the pepper and onions and cook for 10-15 min on a low heat or until reduced to a thick stew.

Slice the spring onion finely, discarding the root end. Chop the coriander finely (including the stalks).

To make the chippotle mayonnaise, mix the remaining chipotle paste with the mayonnaise sachets and 1 tbsp of olive oil, the spring onion and half the chopped coriander. Season with a pinch of salt and pepper.

Heat a pan large enough to fit the eggs with 1 tbsp olive oil (you will need a lid). Crack the eggs into a bowl (one at a time). Once the pan is hot, add the eggs in one go. Add a lid, and cook for 4 min or until done to your liking, then remove from the heat and season with salt and pepper.

Stir the remaining chopped coriander through the pepper stew.

Serve the stew and roast potatoes with the eggs on top and a dollop of mayonnaise. Enjoy!