ratatouille & jacket potato

After last night's culinary disaster we go back to basics with classic HFW ratatouille, only with the addition of pepper to the mix. I also manage to make my best ever jacket spuds, with perfectly fluffy insides and crispy skins. Here's the secret:

1. Pre-heat the oven to 200C.
2. Stab the potatoes several times and wrap them in newspaper. Microwave for on one side for 5 minutes, then turn over and microwave for another five minutes;
3. Rub potatoes in oil, grind some salt over the top and bake in the oven for about 15 minutes. I've a top tip here, as Hugh's recipe demands multiple pans with leftover oil in I just whacked them in there to coat.
4. Voila, perfectly fluffy and perfectly crispy!

It's the perfect antidote to poisonous stew and dumplings.

Food of the Milos
Today he manages to have both milk and nibbles in bed watching Octonauts with us, before filling up with cheerios, apricots, bread and Phili at Julias. Again, not much lunch was eaten (scrambled egg, tomato, bacon and toast), but he did eat his MiniScoff Ocean Pie for dinner. By the time I get home he's bouncing on his bed learning to count with Ana. He doesn't want me any more.

sources
ratatouille - Hugh Fearnley-Whittingstall, River Cottage Cookbook, p105