Mix soft cheese with mozzarella, mature cheddar, spring onions and milk. Spoon into jacket potatoes and top each with a grind of black pepper and a dollop of onion chutney.
ITALIAN TUNA AND RED PEPPER
Combine 200g can tuna chunks in
spring water, drained, 200g passata,
140g roasted red peppers from a jar,
drained and chopped, small handful
pitted black olives, chopped, and a
few torn basil leaves. Season, then
pile into 2 hot jacket potatoes.
QUICK SAUSAGE & BEAN CHILLI
Squeeze the meat from 6 pork sausages
into a large pan with a drizzle of oil. Cook
for 5 mins until browned, push to one
side, then add 1 chopped red onion and
1 sliced red pepper. Cook for a further
10 mins. Add 400g can kidney beans
in chilli sauce, 400g can pinto beans,
drained, 390g carton chopped
tomatoes with chilli and 200ml water.
Season and cook for 15 mins until the
sauce has thickened a little. Spoon into
4 hot jacket potatoes, top with a
little grated cheese, if you like.
Heat the grill to high. Mix 200g raw,
peeled king prawns with 2 tbsp
tandoori paste and 1 tbsp yogurt. Lay
on a baking tray lined with foil and grill
for 1 min each side until nicely charred.
Fry 1 tbsp tandoori paste until
fragrant, spoon out of the pan to cool, then
swirl with 4 tbsp natural yogurt. Divide
prawns between 2 hot jacket potatoes,
dollop on the yogurt with ½ finely sliced
red onion and a few coriander leaves.
HAM & HONEY-MUSTARD SLAW
Grate 2 large carrots, ½ onion and
1 red apple into a bowl, add 250g
shredded white cabbage. Whisk
together 4 tbsp mayo, 2 tbsp grainy
mustard, 1 tbsp Dijon mustard,
2 tbsp honey and 1 tbsp white
wine vinegar with some seasoning.
Pour over the slaw and toss well
to coat. Divide 6 slices ham between
6 hot jacket potatoes and top each
with some slaw.