Bring a large pan of salted water to the boil and add the potatoes. Cook for around 15-20 minutes, until tender.

Pre heat your oven to 200°c and line two baking trays with greaseproof paper. Drain your potatoes and spread out on the trays.

Using the base of a glass or mug, gently crush each potato. Brush with Mellow Yellow oil, ensuring you coat the whole potato. Sprinkle each one lightly with salt.

Bake for 20-25 minutes until golden and crispy.

To assemble, divide three ways between the following:

– For the brie and cranberry, add a thin chunk of brie, a heaped teaspoon of cranberry sauce and a sprig of thyme.

– For the pear, blue cheese and walnut, crumble the blue cheese on top, sprinkle a few toasted walnuts, add a pear crisp (or fresh pear) and drizzle with honey.

– For the smoked salmon, cream cheese and dill, pipe over a generous layer of cream cheese, followed by some salmon flakes and a sprig of fresh dill.

Serve immediately to impress your guests!

*Note 1: For the walnuts, chopped or crumble them and then lightly toast them in a hot pan over a medium heat for a few minutes until golden.

*Note 2: (Make ahead) For the pears crisps, heat your oven to 120°c. Thinly slice the pear and spread out on a baking tray lined with greaseproof paper. Bake for 90 minutes, turn the oven off and leave them in there too cool. You can also finely slice or dice fresh pear and use that instead.