These easy to make spuds are perfect as a warming side dish, or roll them out as a hearty main for your vegetarian pals.

SERVES 8 PREP 20 MINS

COOK 1 HOUR

1kg small red desiree potatoes (about the size of an egg)

2tbsp olive oil

1tsp sea salt

150g packet Boursin cheese

3tbsp chopped chives

1 Heat oven to 190C/Gas 5.  Use a melon baller to scoop out a round in each of the potatoes. Put into a large bowl of cold water, as you prepare them.

2 Put into a roasting tin, drizzle with the oil and sprinkle with sea salt. Cover with foil and  bake for 1 hr.

3 Add a teaspoon of boursin to each potato, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.

Per serving: 201 cals, 12g fat (6g sat), 21g carbs