Next time you make mashed potato, try lightly baking the potatoes first and freezing the scooped out shells as described in the previous hash recipe. You end up with a great flavoured mash with a real earthy taste and a second meal or snack leftover with the rest.
I often see chicken under-fillets at knocked-down, bargain prices in supermarkets. Maybe people don't know what to do with them, as they're not talked about enough. But I always grab a few packets for the freezer as, bashed out quickly, they make great little escalopes for kids, or a tasty addition to a salad.>
8 or so chicken under-fillets
Salt and freshly ground black pepper
2tbsp chilli sauce
A little vegetable or corn oil for deep frying
1 ripe avocado
The juice of half a lemon
A couple of good pinches of cayenne pepper
The skins from 4 or so jacket potatoes, as explained in previous recipe
2-3tbsp thick sour cream
2 red chillies, thinly sliced
2 spring onions, cleaned and thinly sliced
Put the chicken fillets in a bowl, season, mix with the chilli sauce and leave to marinate for about an hour. Halve the avocado, remove the stone and scoop out the flesh. Mash it up with the lemon juice and cayenne pepper and season to taste.
Preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric, deep-fat fryer. Heat a ribbed griddle pan on the stove and lightly oil it. Cook the chicken fillets for a couple of minutes on each side, then turn off the heat and put them on the griddle to keep warm.
While the chicken is cooking, halve each of the potato skins so you end up with them all in quarters. Deep fry them for a few minutes, turning them in the oil so they crisp nice and evenly, then remove and drain on some kitchen paper.
Next, slice the chicken fillets into 3 or 4 pieces and mix with the chilli and spring onion.
To serve, arrange the deep-fried potato skins on a warmed serving plate and scatter the chicken over the top of them. Finally, spoon the guacamole in the centre and dot the sour cream around everything.