Mini jackets with gherkins & soured cream

Preheat the oven to 200ºC, gas mark 6. Score a 2-3cm cross in the top of each potato. Toss with the oil, season and put in a large roasting tin. Roast for 35 minutes, turning halfway, until tender. Allow to cool.

Meanwhile, make the relish. Finely chop the gherkins (or pulse in a small food processor), then mix in a bowl with 1 tbsp pickling liquid, the mustard, shallot, parsley and a pinch of salt. Chill until ready to serve.

When the potatoes are at room temperature, cut into the crosses in the potato tops. One at a time, using both hands, squeeze the potatoes’ sides between thumbs and forefingers to push the flesh up through the cross. Top each with ½ tsp soured cream and a small heap of the relish.