Ancho potato skins with beetroot borani and feta

Preheat the oven to 220°C/200°C fan

Pierce the potatoes a few times with a skewer or fork, then rub with oil and season with salt

Place directly onto the oven shelf and bake for 20 minutes

Reduce the oven temperature to 190°C/170°C fan and cook for a further 45 minutes to 1 hour, or until a deep brown colour and tender all the way through

To make the beetroot borani, bring a pot of salted water to a boil. Add the beetroot to the pan and cook until tender – around 40 minutes

Allow the potatoes to cool a little, then cut in half and scrape out the insides and reserve for another use

Cut each piece of potato skin into three, so that you have 3 wedges, then rub with lightly with oil, sprinkle with ancho chilli flakes and season with a little more salt

Bake for 10–15 minutes, or until golden brown and crisp, turning once

Rub the skins off the beetroot and transfer to a blender. Pulse to blitz the beetroot, then add the yoghurt, mint, pomegranate molasses, lemon juice and some salt and blend to a coarse purée

Briefly toast the cumin seeds in a dry pan until fragrant

Transfer the borani to a serving bowl and top with a swirl of olive oil, the toasted cumin seeds, nigella seeds, dill and feta. Serve with the ancho potato skins