Spooky Spuds with Scary Toppings

Ingredients

4 large baking potatoes
For scary topping 1:
Tahini (sesame seed paste) and Chive
½ lemon, juice only
3 tbsp tahini
½ tsp yeast extract, dissolved in a little water
3 tbsp water
15g/½oz chives, chopped
salt and pepper
For 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
For scary topping 3:
Tomato Salsa
225g/8oz ripe tomatoes, skinned and chopped
¼ red onion, finely chopped
15g/½oz fresh coriander, finely chopped
salt and pepper

For scary topping 4:
Apple and Hazelnut Coleslaw
1 dessert apple, peeled and grated
50g/2oz cabbage, shredded finely
1 shallot, chopped 1
5g/½oz roast hazelnuts, chopped
2 tbsp vegan mayonnaise
1 tsp hazelnut oil

Directions

1. Cook the baking potatoes in a preheated oven at 200C/400F/Gas 6 for about 1-1½ hours until tender. Alternatively, cook in microwave oven.
2. Mix all the ingredients of your chosen topping together thoroughly (use a blender or food processor for the tahini and chive topping).
3. Serve with jacket potatoes.