Serves 4

4 large sweet potatoes, scrubbed clean Olive oil Sea salt 8 rashers of higher welfare smoked streaky bacon (optional) 125g Monterey Jack or Cheddar cheese 4 spring onions, trimmed 1-2 fresh red chillies To serve: Soured cream Set up your barbecue with coals on opposite sides to make two heat walls. Cover with the lid and allow to heat up like an outdoor oven - you want a temperature of around 175C/345F.

Rub the sweet potatoes all over with a drizzle of oil and a good pinch of salt. Place on the middle of the barbecue, cover with the lid and bake for around one hour, or until soft in the middle and crisp on the outside. Meanwhile, fry the bacon (if using) in a pan over a high heat (you can do this on the hob) until golden and crisp, then set aside for later.

Split the potatoes open, crumble in the bacon (if using) and grate over the cheese. Return to the indirect heat on the barbecue for a further five to 10 minutes with the lid on, or until the cheese has melted. Finely slice the spring onions and chilli, then sprinkle them over the potatoes. Serve with spoonfuls of soured cream and devour.