Quick baked potatoes, great with all sorts of dishes. I particularly like these with my Marinated Sirloin Steaks.

Wash and prepare the potatoes carefully, cutting out any "eyes" or other undesirable bits. Cut a deep cross in each potato. Rub the skins all over with a little vegetable oil using a piece of kitchen paper, and place the spuds in an oven-proof ceramic dish.

Pre-heat the oven to Gas Mark 6 (200C). Meanwhile, cook the spuds in the microwave for ten minutes at full power, turning them over half way through. Then, finish them off in the oven for another ten or fifteen minutes.

Alternatively, you could just cook them in the oven for an hour or more, depending on the size of the spuds.

Serve hot, opening up each potato along the cross cut earlier. You could top with butter, but these days I like to add a splash of good-quality olive oil to each one, together with plenty of freshly-ground black pepper and a little ground sea salt.