1. Boil enough potatoes for 1, whole, for 15 minutes.
2. Heat a little oil over medium-high heat, slice potatoes into wedges. Cook until golden, with a little salt.
3. Put 1 tin of baked beans in a saucepan with some frozen spinach, silverbeet or kale. Heat until spinach is defrosted and hot.
4. Garnish with plenty of parsley, cracked pepper, and raw vegetables.