For zingy tuna jackets, bake the potatoes and scoop out some of the potato from the centre and mix with canned tuna, sweetcorn and Mary Berry's Lemon & Mustard Seed Vinaigrette, then spoon back into the potato shells. Top with a little grated Cheddar and grill until golden. Great served with a salad.
For a zesty lemon and feta dip, place some feta, chives, a few pitted green olives, Mary Berry's Lemon & Mustard Seed Vinaigrette, and a little crème fraiche in a food processor and blitz to give a coarse paste. Sprinkle with pine nuts and serve with toasted pitta bread cut into strips.
For a refreshing chicken risotto, cook the risotto rice with onion, garlic and stock until just tender, add shredded roast chicken, chopped parsley and Mary Berry's Lemon & Mustard Seed Vinaigrette and heat through. Serve with shavings of Parmesan.