Rub potatoes in a little olive oil, place on a baking tray and bake in the oven at 200°C / 180°C fan / Gas Mark 6 for approx. 1 hour until the skin is crispy and the potato soft in the centre.

To make the pesto, simply blitz all ingredients together in a food processor, or combine with a pestle and mortar until smooth. Cut up the chicken into bite size pieces and mix with some of the pesto (approx. 2 tbsp., the rest can be kept in the fridge for a couple of days or frozen), then heat through thoroughly in a pan (ensure the chicken is piping hot).

To serve, cut a jacket potato in half, mash the cooked potato a little with a fork, then top with leaves and then with the hot pesto chicken. Allow to cool slightly and check the temperature before serving.

You can mash this or cut it up more depending on the age of your little one. It's a great meal for little ones just learning to use a knife and fork. Let them explore the different textures. The green leaves can be cut smaller and mixed into the chicken mix, which is a great way to encourage your children to eat their greens. Pine nuts are not actually nuts but seeds, however you may want to seek advice from your doctor before eating these if you have a history of nut allergy in the family.