- 1 tbsp olive oil
- 5 shallots, finely sliced
- 2 sprigs fresh thyme, leaves only
- 1 bay leaf
- 2 garlic cloves, peeled and crushed
- 2.5cm/1in piece ginger, peeled, finely chopped
- 2 tsp pink peppercorns, crushed
- 450ml/16fl oz white wine vinegar
- 500g/1lb 2oz French beans, tops trimmed
- 75g/3oz sugar
- 4 baking potatoes
- 8 rashers smoked streaky bacon, cut into strips or lardons
- 4 small smoked mackerel fillets, skinned, boned and broken up into flakes
- 4 tbsp crème fraîche
- salt and freshly ground black pepper
- 300g Taleggio cheese, cut into four equal slices
- For the beans, place a heavy-bottomed saucepan onto a medium heat and add the olive oil, shallots, thyme leaves, bay leaf, garlic, ginger and peppercorns. Gently fry for 2-3 minutes, until the shallots are soft but not coloured.
- Add the vinegar to the pan and swirl to combine. Remove from the heat and allow to cool.
- Meanwhile, bring a pan of lightly salted water to the boil and blanch the beans for two minutes. Drain and refresh the beans in cold water.
- Place the beans into a large bowl and sprinkle with the sugar, tossing gently to coat. Pour the cooled vinegar mixture over the beans and set aside.
- For the jacket potatoes, preheat the oven to 200C/400F/Gas 6.
- Pierce the baking potatoes several times all over with a sharp knife, then place into the oven to bake for one hour, or until crisp on the outside, but tender when pierced with a knife. Remove from the oven and allow to cool slightly.
- Preheat the grill to its highest setting.
- Meanwhile, heat a frying pan until hot. Add the bacon strips and fry, stirring occasionally for 3-4 minutes until golden and crisp. Remove the bacon from the fat with a slotted spoon and set aside to drain on kitchen paper.
- When the potatoes are cool, place them onto a board and slice the tops off. Using a spoon, scoop out all of the potato flesh from the skins and place the flesh into a clean bowl.
- Mash the potato flesh until smooth, then add the cooked bacon, flaked mackerel and crème fraîche. Season, to taste, with salt and freshly ground black pepper.
- Carefully spoon the potato mixture back into the potato skins and place onto a baking sheet. Top each potato with a piece of Taleggio and place under the grill to cook until the cheese is golden and bubbling.
- To serve, place the jacket potatoes onto four plates and place a spoonful of the pickled beans alongside.