..starting "It ain`t half hot Mum!"

A hock of ham, slow cooked and seasoned in maple syrup and smoked paprika.
Russian salad and baked potatoes.
I fondly recall hearing about the mythical "baked potato" when I was about knee high from my teacher.
She advised us to just pierce them put them in the oven, cut them open and fill with butter, when cooked.

If I ever meet up again with my teacher from 1968 which I somehow doubt, heres her cookery lesson from me forty years on.

Clean the spuds, fill your hands with olive oil and sea salt, rub the potatoes with the mixture, and plonk in the oven for 3 hours minimum at 100 c`s.

The humble jacket potato, does not like a microwave as it makes them explode, and it`s a rotten and humilating way to go.