Spooky Spuds with Scary Toppings
(Jacket Potatoes with Healthy Toppings)

Take four large baking potatoes
Scary topping 1
Tahini and chive topping

Juice of ½ lemon
3 tablespoons tahini
½ tsp yeast extract, dissolved in a little water
3 tablespoons water
15g/ 1/2 oz chives, chopped
salt and pepper

Scary topping 2
Low fat fromage frais with herbs
200g/ 7oz low-fat fromage frais
a handful of fresh herbs, e.g. basil and parsley, chopped
salt and pepper

Scary topping 3
Tomato salsa

225g/ 8oz ripe tomatoes, skinned and chopped
¼ red onion, finely chopped
15g/ 1/2 oz fresh coriander, finely chopped
salt and pepper
Scary topping 4
Apple and hazelnut coleslaw
1 dessert apple, peeled and grated
50g/ 2oz cabbage, finely shredded
1 shallot, chopped
15g/ 1/2 oz chopped roast hazelnuts
30ml/2tbsp ready made vegan mayonnaise
1 teaspoon hazelnut oil

Cook the baking potatoes in a preheated oven at 200ºC/ 400ºF/ Gas
mark 6 for about 1 - 1 1/2 hours until tender.
Alternatively, cook in microwave oven.

Mix all the ingredients of your chosen topping together thoroughly
(use a blender or food processor for the tahini and chive topping).
Serve with jacket potatoes.