RECIPE 1: Roasted salt and vinegar crushed new potatoes
A delicious take on the lip-smacking crisp flavour. You can serve these tasty spuds alongside your main of choice.
Ingredients Serves 4 750g small new potatoes 2 tbsp extra virgin olive oil cracked Black pepper 2 tbsp cider vinegar 1-2 tsp sea salt, for sprinkling 2 tbsp flat-leaf parsley, chopped
Method 1 Preheat the oven to 220C/425F/gas mark 7. Boil the new potatoes in salted water until knife-tender. Drain. Put back in the pot to dry out a little ( let them steam off and dry ). Tip on to a very large baking tray. 2 Using a potato masher or a tea towel gently crush each potato but leave them whole. Drizzle them with the olive oil and season with pepper. Bake for 20-25 minutes or until the edges are lovely and browned and crisp. 3 Remove from the oven and gently toss with the cider vinegar. When all of the vinegar has been absorbed, sprinkle with a little sea salt and parsley and boom a flavour explosion .
RECIPE 2: Pea and potato madras curry We are hearing more and more about having meat-free evenings or even weeks to get that veggie fix. This is a super simple recipe to make. It goes really well with a good dollop of cooling cucumber and plant based greek yoghurt, topped off with a couple of garlic naans and served with some cauliflower rice.
This dish is a fantastic immune booster, thanks to all of the ginger, chilli and garlic to ward off any summer colds and under 400 calories getting us ready for the beach bod!.
Ingredients (serves 4/6 normal people or 3 firefighters)
2 Onions, whizzed up to a puree 750grm new potatoes , Skins left on and all cut to the same size ( ish) 2 Cups Fresh/Frozen Peas 1 Red pepper roughly cubed (Optional as i like the taste but they don't like me !) 6/8 good size fresh tomatoes chopped or 1 Large Tin of Diced Tomatoes 5 Garlic Cloves chopped/squashed your choice 1 thumb size piece of fresh ginger ½ up to 2 Tsp Chilli Flakes or 2 fresh chillies ( you control the volume of heat here so mild is ½ and steam out your ears will be the 2 tsp) 1 Tsp Turmeric 1 Tsp Ground Cumin 2 Tsps Curry Powder 1 Tsp Ground Coriander Seeds 1 Tsp Garam Masala 1/2 Tsp Ground Cinnamon Handful Fresh Coriander Leaves, Finely chopped 3 Heaped Tbsp plant based Greek Yoghurt 1/2 Cucumber, grated 2 Garlic Naans, (pre-made) heated in oven Salt & Pepper Season
Method 1. In a food processor, get the onion, coriander stalks, garlic cloves, turmeric, cumin, chilli flakes, ginger, coriander seeds, curry powder, garam masala and cinnamon and blitz to a pulp. 2. Heat a large frying pan or wok with a good splash of olive oil on a medium to hot heat. Add the contents of food processor (the curry paste) and heat until bubbling. 3. Add potatoes and cover in curry paste, heat for a further 5 minutes. Then add tin of tomatoes and capsicum. Heat until potatoes turn soft, should be around 20/30 mins minutes until the spuds are cooked, keep stirring or use my neglect method of lobbing them into the oven for about 30/40 mins at 180 with a lid on. Add peas and cook for a further 5-10 minutes and sorted . 4. Whilst curry is cooking. Grab a bowl add the yoghurt, 1 crushed garlic clove and cucumber seasoned with salt and pepper and mix together. Taste curry as might need a teaspoon of sugar to slightly sweeten. Serve in large pan with a good sprinkling of coriander leaves on top and some cauliflower rice.. enjoy!