Today’s thrifty special in The Screenwriter's Diet series: Jack-Pot-Toon-Sweets.
Or for those who speak normal English, Jacket Potato Tuna Sweetcorn.
Effort: Easy peasy
A jacket potato. Tin of tuna, tin of sweetcorn. Lemon juice, salt & pepper. Optional: mayonnaise, herb of your choice, cheese.
Heat the oven to really hot, baby.
Stab the potato with a fork or sharp knife all around its surface.
Nuke* the spud for five/six minutes on a high setting.
Using a paper towel, dab some oil (olive/sunflower or veg) around the potato and plonk it in the oven.
While that’s crisping up, mix the (drained) tuna and sweetcorn in a bowl. Season with salt & pepper and add lemon juice if you want, and/or bind it with a little bit of mayo. If you’ve got an herb lying around (basil, parsley), great, chop it up and bung it in.
Take the spud out of the oven after about ten minutes, or until suitably crispy.
Split open, fork the insides into a fluffy mash, adding some butter to make it nice and soft, not dry. Add the toon-sweet mix and there you go.
For those not watching their waist-line, top with melted cheese.
Alternative but equally delicious toppings for the jack-pot: beans, cheesy beans, cheesy beans and bacon, bolognese, bolognese with parmesan, or any blimmin’ thing you want really…
The ideal snack for the harassed but hungry screenwriter.