Method

Heat the oil in a frying pan, add the onion and fry until soft.

Stir in the garlic and cherry tomatoes and continue to fry for a minute.

Reduce the heat and cook until the tomatoes have softened slightly but not losing their tomato-ey shape, and the mixture is juicy.

Remove from the heat, stir in the basil, olives and ham, then season to taste.

Open out the cross on the top of each potato and fluff up the centre.

Spoon in the tomato mixture, then scatter on the cheese.

Pop under a hot grill for a few minutes until the cheese is bubbly and golden.

Scatter with extra basil leaves for added freshness!