Stuffed baked potatoes

Step 1: Cut each of 12 potatoes in half and scoop out the centres with a teaspoon, leaving a shell about 1 cm thick. Keep the scooped potato for another dish, such as cutlets.

Step 2: For the stuffing, mix 1 cup milk, 2 tbsp fresh cream and 2 tbsp plain flour until smooth. Keep aside.

Step 3: Heat 2 tbsp butter in a pan and sauté 1 onion for 2 minutes. Add 8 oz mixed vegetables (carrots, peas, French beans, potato, corn), 3 tbsp fresh coriander, 2 green chillies and ¾ tsp salt.

Step 4: Cook for 4 minutes, then add the milk mixture and cook, stirring, for 2–3 minutes until it thickens.

Step 5: Fill the potato shells with the vegetable mixture.

Step 6: For the tomato sauce, mix 2 tbsp plain flour, 1 cup milk and ½ cup fresh cream until smooth in a pan.

Step 7: Add 4 tomatoes, 6 tbsp tomato ketchup, ½ tsp chilli powder, 1 tsp chilli sauce, 2 tsp sugar and ½ tsp salt and boil, stirring, for 5 minutes until the sauce thickens.

Step 8: Heat the oven to 400°F. Arrange the potatoes in a baking dish, pour the hot sauce over them and sprinkle with 4 ½ oz cheddar cheese.

Step 9: Bake for 20 minutes until the cheese melts. Serve hot with garlic bread.