Baked Potatoes with Mackerel and Leeks

Preheat the oven to 400 degrees F. Bake the potatoes for about 1 hour until crisp on the outside and tender all the way through (or cook in the microwave, see below).

When the potatoes are almost done, heat half the butter in a pan. Cook the leeks for about 6 minutes until softened, stirring regularly. Add the horseradish, flaked mackerel and season with salt, pepper and lemon juice.

Halve the baked potatoes and mash the flesh a little with a fork. Pile the leek and fish mixture on top, dot with butter and serve hot.

For cooking potatoes in the microwave: Prick the potatoes all over with a fork. Sit them on a piece of kitchen paper in the microwave and cook on high for 20 minutes, turning halfway through, until they are soft in the middle.

Leave to stand for 1 minute, then continue.