John Torode and Lisa Faulkner served up tasty potato skins and chips with a carrot and pea dip on John and Lisa’s Weekend Kitchen.

Th ingredients for the crispy potato skins: leftover potato peelings, soaked in water, A little olive oil and Salt and pepper.

For the carrot dip: 4 tbsp olive oil, 450g carrots, 2 cloves of garlic, 1 tsp chilli flakes, 1 tsp cumin seeds, 1 tsp coriander seeds, 2 tsp harrisa, Juice of half a lemon, 25g roasted almonds, plus extra for garnish, A handful of fresh coriander, plus extra for garnish, Salt and pepper, A splash of water if needed.

For the pea dip: 350g peas, Small handful of mint, plus extra for garnish, 1 tsp Wasabi paste, 1-2 tbsp creme fraiche, A handful of fresh mint, Salt and pepper, The zest and juice of one lime.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.