Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and pierce all over with a fork.

Pop them on a plate and cook in your microwave on high for 10-15 mins (No microwave? Jump to step 3). When they’re tender to the touch, use oven gloves or tongs to put them on a baking tray.

Drizzle each potato with ½ tbsp oil and season with a little salt and pepper. Bake for 30 mins till cooked through – or bake for 1 hr 30 mins if you don’t have a microwave. Test them with a skewer to check they’re soft all the way through.

While the potatoes cook, cut each tomato into 6 wedges. Place on a baking tray. Drizzle with ½ tbsp olive oil and season. Slide into the oven with the potatoes or, if you’re baking the potatoes for longer, add the tomatoes when the spuds have 25 mins left to cook.

While the potatoes and tomatoes are cooking, put the baby leaf spinach in a small, dry pan. Warm over a medium heat for 1-2 mins to just wilt. Drain in a colander. Press the spinach to squeeze out as much liquid as possible, then finely chop it.

Separate the egg yolk from its white. Whisk 3 tbsp milk, the egg yolk, 1 tbsp Worcester sauce, 1 tsp mustard and some black pepper in a small pan. Grate the cheddar and add to the pan. Add the spinach. Heat gently and stir for about 2 mins till the cheese has melted into a smooth sauce.

When the potatoes are tender, halve and scoop out their flesh. Pop into a bowl and mash. Heat your grill to medium. Line a grill pan or the baking tray with foil. Take the tomatoes out of the oven (they should’ve cooked for 25 mins) and set them to one side.

Mix half the cheese sauce into the mashed potato. Spoon the cheesy mash back into the potato skins and top with the remaining sauce. Grill for 5 mins till golden brown and bubbling.

Meanwhile, whisk 1 tbsp red wine vinegar with 1 tbsp oil and a pinch of salt and pepper to make a dressing. Toss the salad leaves with the dressing. Serve the rarebit jackets with the salad and roasted tomatoes on the side.