The potato was partially cut in two, and with a v-aped wedge in the middle. Brushed with sunflower oil, and then cooked in the oven at 190 deg C for an hour, wrapped in tin foil.
The ground beef was prepared first - cooked in sunflower oil for twenty minutes to half an hour, until browned. Then the (chopped) leek was added. After ten minutes, add boiling water, tomato puree, kidney beans, chopped basil, vegetable stock, and five topped finger chillies. Cook under glass for another 90 minutes.
Mix grated cheddar with black pepper, and chopped basil. Spoon the ground beef chilli into the groove of the potato. Add the grated cheese on top. Allow to stand for a couple of minutes. Garnish the dish with sprigs of basil, and serve.
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