Potato skins with whipped cod’s roe and caviar

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

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 and season with a little more salt

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

To make the whipped roe, make a small cut in the piece of cod’s roe and gently peel away all the membrane

Transfer to a blender and briefly pulse, then stream in the olive oils with the motor running, until they are all incorporated

Mix in the crème fraîche, lemon juice and zest, and season with white pepper, then transfer to a bowl or, if piping the roe onto the potato skins, into a piping bag

Once the potato skins are completely cool, pipe or spoon a little whipped cod’s roe onto each one, then top with a little salmon roe and finely chopped chives