Jacket potato and tuna pot
4 baking potatoes 1 tbsp oil, plus extra for greasing 25g butter 1 garlic clove, peeled and crushed 2 tbsp cornflour 400ml milk 450g tinned tuna, drained 200g Cheddar 2 tbsp chopped flat leaf parsley sea salt and black pepper 1 litre oven dish Preheat the oven to 200°C/gas mark 6 and grease a large oven tray. Pierce each potato with a fork and grease with oil. Place on the prepared tray and bake for 1 hr. In a saucepan, melt the butter and sauté the garlic for 2 mins, then mix in the cornflour. Cook, stirring for 1 min, until a paste forms. Gradually pour in the milk, stirring constantly, then bring to the boil. Simmer for 5 mins until thick, then add the tuna, half of the cheese and the parsley. Season with salt and pepper. Preheat the oven to 180°C/gas mark 4. Cut the jacket potatoes into quarters then arrange in a 1 litre dish. Pour over the tuna mixture and sprinkle with the remaining cheese. Season with pepper and bake for 20 mins until piping hot and golden on top.