Tuna & Sweetcorn Jacket Potato

A jacket potato is the ultimate comfort lunch. Crispy skin, fluffy inside, piled high with tuna and sweetcorn. It takes a while in the oven, but almost zero effort. If you can't wait, microwave it. I won't judge.

Ingredients (Serves 1):

• 1 large baking potato
• 1 x 145g tin of tuna in spring water, drained
• 2 tbsp sweetcorn (tinned or frozen)
• 2 tbsp Greek yoghurt or mayonnaise
• Squeeze of lemon juice
• Salt and pepper
• A handful of grated cheese (optional)

Method:

1. Preheat oven to 200°C (180°C fan). Prick the potato all over with a fork.
2. Bake for 60–75 minutes, until the skin is crisp and the inside is soft. (Or microwave for 8–10 minutes.)
3. Mix the tuna, sweetcorn, yoghurt, lemon juice, and salt and pepper in a bowl.
4. Split the potato open. Pile the tuna mixture on top.
5. Sprinkle with cheese if using. Eat immediately.

Why it's gut-friendly: Potatoes are a gentle source of carbohydrates and fibre (especially if you eat the skin). Tuna provides lean protein. Sweetcorn adds fibre. A comforting, satisfying lunch.