James Tanner makes bonfire baked potatoes with ragu filling recipe on todayy’s Lorraine.

The ingredients are: 6 x large baking potatoes, (King Edwards are good), 250g minced beef, 250g minced pork, 2 carrots, finely chopped, 2 celery stalks, finely diced, 3 garlic cloves, finely chopped, 1 medium onion, diced, Good splash of Worcestershire sauce, 1 tbsp tomato ketchup,1 tbsp butter, 2 tbsp olive oil, 1⁄2 tsp of chilli pepper flakes or to taste, 2 tbsp of tomato puree, 1 tsp salt or to taste, 250ml red wine, 2 x 400g tins of chopped plum tomatoes, A handful fresh basil and Grated Red Leicester or Cheddar cheese.

To prepare the dish, cook the jacket potatoes. Heat the oven to 200C, pierce the potatoes and place on a baking tray. Rub with a little oil and sea salt and bake for 1 hour 15 minutes until tender in the centre and crisp on the outside.

Whilst the jacket potatoes are cooking prepare and cook your filling. In a large pan, heat butter and oil over a medium heat. When the butter is frothing add the onions, carrots, celery and garlic. Sauté for 5 minutes, stirring constantly.

Add minced beef and pork and cook until all of the pinkness is gone for around five minutes

Add the tomato puree and Worcestershire sauce and cook for a further minute. Next add the red wine and cook until almost completely evaporated, stirring often.

Add the salt, chilli flakes and tins of tomatoes, lower the heat and simmer gently stirring occasionally for 15 minutes.