Tuna Mayo & Sweetcorn Jacket Potato With Salad

Preheat the oven to 240°C/ 220°C (fan)/ gas 9

Pierce your red potato[es] a few times with a fork, then cook in the microwave for 7-8 min or until slightly softened

Add the softened potato[es] to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt, put the tray[s] in the oven for 20-25 min or until crispy on the outside

Whilst the potato[es] is cooking, trim, then slice your spring onion[s]

Drain your tuna

Drain your sweetcorn

Combine the drained tuna and sliced spring onion in a bowl with your mayo, drained sweetcorn, a pinch of salt and a generous grind of black pepper – this is your tuna mayo & sweetcorn mix

Chop your tomato[es] into wedges

Combine your cider vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl with a pinch of salt – this is your dressing

Wash your salad, then pat dry with kitchen paper

Add the salad and tomato wedges to the bowl with the dressing and give everything a good mix up – this is your dressed salad

Once the potatoes are crispy, remove the tray[s] from the oven and carefully slice the shape of a cross through the centre, taking care not to cut all the way through

Top each potato with a knob of butter and a pinch of salt and mix through with a fork