Loaded tuna and sweetcorn wedges recipe
 If you like a tuna and sweetcorn jacket potato, you’ll love this cheat’s version. Par-boiling and then pan frying potato wedges means that everything can be done on the hob, saving lengthy oven time and it can be adapted to suit other toppings. This recipe is part of a Budget meal plan for one. In October 2023 this recipe was costed at an average of £1.83 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 300g/10½oz large or medium potatoes (1 baking potato or up to 3 medium potatoes), well scrubbed1 tbsp vegetable oil, plus extra if needed80g/2¾oz frozen sweetcorn145g tinned tuna chunks, very well drained2–3 tbsp mayonnaiseground black pepper 300g/10½oz large or medium potatoes (1 baking potato or up to 3 medium potatoes), well scrubbed 1 tbsp vegetable oil, plus extra if needed 80g/2¾oz frozen sweetcorn 145g tinned tuna chunks, very well drained 2–3 tbsp mayonnaise ground black pepper Method Put the potato, or potatoes, on a board and cut in half lengthways. Cut each half into 3–4 wedges, depending on size. Put the potatoes in a medium saucepan and cover with water until it is just 2cm/¾in above the top of the potatoes. Cover with a lid, place over a high heat and bring to the boil. Reduce the heat slightly, so the water doesn’t boil over, and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Stir occasionally so they don’t stick together. Drain the potatoes in a colander or sieve and leave for 3–5 minutes to dry off before frying.Pour the oil into a non-stick frying pan and place over a medium–high heat. Gently add the potato wedges to the pan, so each one is lying on a flat slide. Fry the potatoes for 2–3 minutes on each side, or until nicely browned, adding a little more oil if they begin to stick. Meanwhile, cook the sweetcorn according to the packet instructions and drain well. Mix the tuna lightly with the mayonnaise and sweetcorn. Season with pepper. Put the potato wedges in the centre of a plate or shallow bowl and top with the tuna and sweetcorn mixture. Serve warm. Put the potato, or potatoes, on a board and cut in half lengthways. Cut each half into 3–4 wedges, depending on size. Put the potatoes in a medium saucepan and cover with water until it is just 2cm/¾in above the top of the potatoes. Cover with a lid, place over a high heat and bring to the boil. Put the potato, or potatoes, on a board and cut in half lengthways. Cut each half into 3–4 wedges, depending on size. Put the potatoes in a medium saucepan and cover with water until it is just 2cm/¾in above the top of the potatoes. Cover with a lid, place over a high heat and bring to the boil. Reduce the heat slightly, so the water doesn’t boil over, and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Stir occasionally so they don’t stick together. Drain the potatoes in a colander or sieve and leave for 3–5 minutes to dry off before frying. Reduce the heat slightly, so the water doesn’t boil over, and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Stir occasionally so they don’t stick together. Drain the potatoes in a colander or sieve and leave for 3–5 minutes to dry off before frying. Pour the oil into a non-stick frying pan and place over a medium–high heat. Gently add the potato wedges to the pan, so each one is lying on a flat slide. Fry the potatoes for 2–3 minutes on each side, or until nicely browned, adding a little more oil if they begin to stick. Pour the oil into a non-stick frying pan and place over a medium–high heat. Gently add the potato wedges to the pan, so each one is lying on a flat slide. Fry the potatoes for 2–3 minutes on each side, or until nicely browned, adding a little more oil if they begin to stick. Meanwhile, cook the sweetcorn according to the packet instructions and drain well. Mix the tuna lightly with the mayonnaise and sweetcorn. Season with pepper. Put the potato wedges in the centre of a plate or shallow bowl and top with the tuna and sweetcorn mixture. Serve warm. Meanwhile, cook the sweetcorn according to the packet instructions and drain well. Mix the tuna lightly with the mayonnaise and sweetcorn. Season with pepper. Put the potato wedges in the centre of a plate or shallow bowl and top with the tuna and sweetcorn mixture. Serve warm. Recipe tips You can test if the potatoes are ready when boiling by inserting the tip of a knife into one or two of them. It should slide in easily when the potatoes are tender. You can heat the sweetcorn in a steamer basket above the potatoes if you want to save using an extra pan. Tinned sweetcorn is more expensive than frozen but works well for this recipe and doesn’t need to be cooked before eating. A small tin will be more than enough so if you don’t use it all, any leftover sweetcorn can be used for sandwiches or salad the next day. Look out for cheap baking potatoes which you can often buy one at a time rather than a whole bag. Any leftovers from this recipe can be eaten the next day as a salad if you add some shredded lettuce and sliced tomatoes or other vegetables.