We made a jacket potato bar yesterday for lunch, so you could pick lots of different fillings for your potato skin. One of the toppings you could choose from was smashed peas with mint and Parmesan cheese. Yum!

First you wash the jacket potato, dry it, oil all over with good quality olive oil, sprinkle with freshly ground pepper & sea salt. Cover completely with tin foil and put in the oven at 180 degrees C for at least one hour.  Pinch the potato with a fork to try if it’s cooked.

Smash up peas with grated Parmesan, fresh mint and natural yoghurt to make a smooth purée, mash it into the potato, then top with waves of smoked salmon. Serve with cracked black pepper, mint leaves and lemon wedges. Delicious!