Crispy Leek, Cheddar and Mustard Loaded Potatoes

I can’t reread this recipe without wanting to make it immediately – it’s the ultimate comfort food, with the perfect ratio of crunch, carb and cheese. And you can stash whatever you don’t eat on the day in the freezer for thoroughly indulgent future ready-meals – a total win. This recipe originally appeared in the Guardian as part of their £1-per-portion series, so I was keen to minimise the amount of time you’d have to keep the oven on – you can, of course, cook the potatoes the traditional way for an hour in the oven (particularly if you’re cooking something else in there too), but the microwave cuts your cooking time and fuel bills if not.