Even though I love cooking, I don’t particular like other domestic chores. Laundry is ok, but ironing is a bit boring. And I hate doing the washing up, and am forever grateful that we have a dishwasher. Worst of all is the cleaning though. It is so tedious, and although I like the satisfaction when it is done, it doesn’t way up the fact that it is such a boring task. Apparently my grandmother disliked cleaning as well, but my mother seems to enjoy it more than I do. Maybe the cleaning gene skipped one generation, I don’t know.
But when I do have to clean (far too often for my liking) I want a reward at the end. A quick supper that takes care of itself but still is fulfilling. And the jacket potato is my perfect friend here. But I want a classier topping than cheese and baked beans (which I don’t even like) but still something quick. And this is it. After you have taken the spuds out of the oven to let them cool for a few minutes, you quickly make this topping.
Crayfish mess for jacket potatoes, serves 2
180 g crayfish tails in brine
200 ml creme fraiche
4 tbsp mayonnaise
a plash of lemon juice
1/2 finely chopped red onion
1 tbsp lumpfish caviar (Waitrose stock it)
chopped fresh dill
Mix all the ingredients. Press both sides of the potato so it ‘opens’, pour filling onto the spud. Tuck in.