Potato skins with dips

Don't be put off by the time they take to cook – there's very little work involved!

Potato skins
Takes 5 min to make + 1 hr 30 min cooking
Per skin 41 kcal 2g fat

Preheat the oven to 200?C, 400?F, Gas 6. Prick 6 large baking potatoes with a fork ?and rub with olive oil. Place directly on the oven shelf and bake for 45 min, until slightly soft. Leave to cool for 15 min. Cut each potato in half lengthways and then cut in half again. Scoop out the flesh (save to use in bubble and squeak) leaving a layer of potato at least 1cm (½in) thick. Brush lightly with olive oil, season with salt and pepper and bake, skin side down, on a roasting dish, for 30 min, until crisp. Turn over after 15 min. Serve with the dips.

Chunky mexican guacamole dip
Takes 5 min to make
Per 100g 190 kcal 19g fat

Halve 1 large avocado, remove the stone and scoop out the flesh. Mash with 1 crushed garlic clove, the juice of ½ lime, 1tbsp olive oil, ½ red chilli, deseeded and diced,
2 finely sliced spring onions, a handful of torn coriander leaves and a little salt.

Soured cream & chive dip
Takes 5 min to make
Per 100g 195 kcal 18g fat

Combine 1 crushed garlic clove, 1tbsp snipped chives and a large pinch of cayenne pepper with a 142ml tub soured cream. Season with salt.

Hot tomato & red onion salsa
Takes 5 min to make
Per 100g 68 kcal 8g fat

Deseed and finely chop 2 medium tomatoes and ½ red chilli. Combine with ¼ red onion, finely chopped. Stir in 1tbsp olive oil and a good pinch of salt.

Chocolate and pear bread pudding

Luxury fish pie

Butternut squash soup with red onion and goats' cheese

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