Stuffed baked potatoes

Preheat the oven to 200°C (400°F, gas mark 6). Push a metal skewer through each potato or push the potatoes onto a potato roasting rack. (Pushing a metal skewer into the potatoes helps to conduct heat through to their centres so that they cook more quickly.) Place the potatoes directly on the shelf in the oven and bake for 1 1/4 hours or until they are tender.

Make the courgette and mushroom filling when you first put the potatoes in the oven so that it has time to marinate. Alternatively, it can be made just before the potatoes are cooked, and served hot. Heat a large ridged griddle or frying pan. Drizzle half the oil over the pan and cook the mushrooms and courgette slices for 10–15 minutes or until they are well browned in places and softened and have released their juices.

Transfer the vegetables to a bowl with all their juice and add the remaining oil, the vinegar and mustard. Season to taste, mix well and leave to marinate until the potatoes are cooked.

Split open the baked potatoes, then press gently to part the halves, keeping them joined at the base. Stir the parsley into the marinated vegetables, then pile them into the potatoes. Serve immediately.