Tuna and Beans Potato Tray

The kids went back to school today which signalled the end of eating brie every day and keeping up a regular intake of After Eights and getting back to regular cooking. When you have young kids, weekday meals don’t need to be easy, nutritious and adaptable. I often make jacket potatoes but potato trays are sometimes quicker to prepare and easier to serve. I can do a half and half tray so that Evelynne gets her tuna fix whilst Henry’s side stays puritanically beans and cheese. You can choose the toppings that your kids love. Paul and I divvy up what’s left and squeeze over sriracha.

INGREDIENTS
Serves 2 Adults & 2 Kids
950g baking potatoes
olive oil
100g drained tuna
80g cheddar or red Leicester
40g mayo
60g drained corn
200g baked beans
salt and pepper
spring onion to finish

• Pre-heat the oven to 220° (200° Fan). Cut the potatoes into large wedges (big chips) and put them into a large baking tray. Drizzle olive oil over the wedges and toss to coat then grind over some salt and pop into the oven for 20 minutes then turn the wedges and bake for another 15 minutes until they’re soft on the inside.
• Mix together the drained tuna, corn and mayo then grind over a little salt and pepper. Spoon the tuna over one half of the cooked potatoes then spoon the beans over the other half. Grate cheese over the beans then pop back into the oven for 2 minutes. Serve with chopped spring onion and cucumber slices.