The G2 weekly recipe: Baked potato with sprouting broccoli, smoked salmon and creme fraiche

This is happy-making food that I would like to eat for lunch at least once a week until spring. It would also be very yummy with Hollandaise instead of the creme fraiche, but in that case the smart diner should schedule in a nap after lunch.

Serves 2

2 baking potatoes, around 220-250g each

Few slices of smoked salmon

Few stems of sprouting broccoli or half a head of regular

2tbsp creme fraiche

2tsp salmon roe (optional)

2 chives

Salt & pepper

Lemon (for garnish)

Preheat the oven to 200C/390F/Gas 6. Wet the outside of your spuds with a little water and then sprinkle with sea salt. Put the potatoes on a baking tray for one hour, 15 minutes, turning the temperature down to 180C/350F/Gas 4 after the first half hour.

Once the spuds are pretty much ready, bring a saucepan with a couple of inches of water and a sprinkling of salt to a boil. Drop in the broccoli and drain after 3-4 minutes.

Split your spud, and layer it up with the broccoli on the bottom, then salmon, then creme fraiche and finally the roe (if using) and chives. Finish it all with a crack of black pepper and a piece of lemon on the side.

· Allegra McEvedy is co-founder of the fast-food chain Leon. Her award-winning cookbook is published by Kyle Cathie at £19.99. To order a copy for £18.99 with free UK p&p, call 0870-836 0875 or go to guardianbookshop.co.uk.