Preheat the oven to 200c.

Place a large, cast-iron pot (with a lid) or dutch oven over a medium heat and add a splash of olive oil. Add the jackfruit and garlic and cook for a few minutes, stirring constantly.

Add the herbs and spices and stir well to coat. Cook for another minute.

Add the tomatoes, tomato puree and gochujang. Stir well and cook for around 5 minutes or until the tomatoes look as though they're starting to break down.

Add the beans and stir.

Add the soy sauce, sriracha, liquid smoke, whiskey and balsamic vinegar along with a pinch of sea salt. Stir well and cook for a further few minutes before removing from the heat.

While the chilli cools slightly, slice your potatoes: make sure they're well washed but not peeled. Using a mandolin set to the 2mm setting, slice your potatoes into fine circles, being careful not to catch your fingers or using a finger guard.

Once the potatoes are all sliced, begin arranging them around the top of the beans, cut side up (rather than laid flat). Sprinkle with some flaky sea salt, black pepper and drizzle with some olive oil. Cover the pot with its lid and place in the preheated oven. Bake for 25 minutes.

After 25 minutes, remove the lid from the pot and raise the oven temperature to 220c. Allow to bake uncovered for a further 25 minutes.

Once baked, remove from the oven and sprinkle with a little fresh thyme before serving.