Preheat the oven to 180°C/350°F/Gas Mark 4. Cut the potatoes in half and place them on a baking tray, then drizzle with oil.

Bake the potatoes for 45 minutes, turning them over halfway through.

Crush the garlic and trim the green beans, then cut them in half. Grate the cheddar cheese.

Heat a frying pan on high. Once hot, add the beef and cook for 5 minutes. Add the rosemary and garlic, then fry for 1 minute.

Add the tomato puree, red wine stock, worcester sauce, and 330ml of water. Bring to a boil, then reduce the heat and simmer for 10 minutes.

Boil a saucepan of water and cook the green beans for 5 minutes.

To serve, split the potatoes between two plates, place the green beans on the side. Top with the bolognese and then with cheese.