DAILY DINNERS

For the jacket potatoes: scrub clean under cold water and prick all over. Rub with olive oil and bake in the over at 200C/ Fan 180C/ Gas 6 for 1-1¼ hours.

Creamy salmon filling: beat 3 tbsp of soft cheese with 2 tbsp of yoghurt, then stir in 2 tbsp chopped chives and a good squeeze of lemon juice. Season and divide between 2 baked spuds. Top with curls of smoked salmon, then another squeeze of lemon and a few more chives to decorate.

Tex-Mex melt: divide the grated cheddar and the mozzarella between 2 split baked spuds, then put back in the oven until melted. Meanwhile, mix the diced baby plum tomatoes, 1 tbsp chopped red pepper, the diced avocado, the finely chopped red onion and the chopped parsley with a squeeze of lime juice and season. Pile on top of the melted cheese.