• 

• Lifestyle
• Food & Drink
• Recipes

This British classic can be easily jazzed up with a couple of cupboard staples, making the ideal lunch for this hot weather.

When you're craving something filling yet simple for lunch or dinner, you can't go wrong with a jacket potato. They're so popular for a reason - there's minimal effort involved when cooking them, and when it comes to toppings, your options are virtually endless.

Here in the UK, there are certain fillings that always come to mind, such as beans, tuna, cheese or just plain butter. However, if you're bored of these and fancy jazzing things up, one recipe developer has just the thing.

Come Dine With Brie recently shared her jacket potato recipe with the Channel 4 Served team on Instagram, as she urged Brits to ditch butter in favour of two superior ingredients.

She said: "Throw away your butter. We're using pesto and burrata."

Most of us probably have a jar of pesto in the fridge or cupboard, but it's also incredibly simple to make your own, as you only need a handful of ingredients. Brie says she always does this, as it looks so much more 'vibrant' and delicious.

And burrata, a creamy filled mozzarrella ball, can also be picked up cheap from the supermarket, adding a delicious twist to your jacket potato that makes it feel and taste a lot more luxurious.

Fans in the comments were quick to sing its praises, with one writing: "Looks sooo delicious," while another said: "Need to try this one."

Here's how you can make it at home.

Pesto and burrata jacket potato

Ingredients

• One baking potato
• One tsp olive oil
• One tsp sea salt
• Fresh basil, large handful
• One garlic clove, whole
• One tbsp pine nuts or walnuts
• Two tbsp parmesan, grated
• 3–4 tbsp olive oil
• Juice of half a lemon

For the toppings:

• Two burrata balls
• Rocket, handful
• 0.5 tsp chilli flakes
• Pinch lemon zest

Method

Preheat oven to 180°C. Rub your potato with the olive oil and sea salt, then bake for 50-60 minutes until crispy on the outside and soft on the inside. Blend the basil, garlic, pine nuts or walnuts, parmesan and juice of half a lemon. Slowly add olive oil and blend until smooth.

Cut open the baked potato and fluff the inside, then stir through a generous amount of pesto.

Place burrata balls on top and cut open so the centres soften into the potato. Finish with rocket, extra pesto, chilli flakes and a pinch of lemon zest.

Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.