Serves 4

• 4 baking potatoes
• Rapeseed oil
• 4 spring onions, finely sliced
• 50g butter
• 150ml/¼ pint) milk
• 2 eggs
• 120g/4oz strong cheddar-like cheese, grated
• Cayenne Pepper
• Sea salt and freshly ground black pepper

Pre-heat the oven to Gas Mark 7/220ºC/425ºF, if necessary. Aga: Cook in the Roasting Oven – directly on the grid shelf on the third set of runners. Wash and scrub 4 baking potatoes. Prick all over. Rub in rapeseed oil and sea salt. Bake for 1hr-1¼ hours.

Meanwhile, place the finely sliced spring onions in a saucepan with the butter and milk. Bring to a boil, then cover and remove from the heat. Leave to infuse until the potatoes are cooked.

As soon as you can handle the cooked potatoes, split in half. Scoop out the soft potato, leaving the skins intact. Pass the potato through a potato ricer. Then add the butter, milk and spring onions. Season to taste with sea salt and freshly ground black pepper.

Add the grated cheese, leaving a little behind to sprinkle on the top.

Separate two eggs. Add the egg yolks to the potato mix and stir everything together.

Whisk the egg whites until they are ‘soft peaks’. Stir a heaped tablespoon into the potato mix to loosen. Gently ‘fold’ in the rest.

Return the potato mix to the skins. Sprinkle with cayenne pepper and a final grating of cheese.

Bake at Gas Mark 7/220ºC/425ºF (Aga: Roasting Oven) for 15-20 minutes until golden and slightly risen.

Eat.