This is a great way to use up potatoes left over from a previous meal. Oh and eggs. To make it vegan, just skip the eggs. A quick tip – book the eggs and potatoes in the same pan if you’re using raw potatoes.
1 or 2 hard boiled eggs per person
A few potatoes boiled and chopped up
Tin tomatoes or passata
Celery, 2 or 3 sticks, diced
Ginger – 1 tsp fresh or frozen
Garlic – 1 tsp fresh or frozen
Cumin seeds – 1 tsp
Turmeric – 1 tsp
Chilli powder – 1 tsp or a small fresh one chopped
Masala powder (optional) – 1tsp
Salt & pepper to taste
Boil the potatoes (10 minutes till al dente) and eggs (7/8 minutes till you’re happy they’re done).
Brown your onion and toast the cumin seeds, add the ginger and garlic and leave to mingle for 5 minutes. Add your spices and season to taste.
Pour in the tomatoes, mix and cook for 5 or 6 minutes. Drain the potatoes and add them and the celery. Mix in well and simmer.
When your eggs are done, run them under a cold tap, peel and slice. Add them to the pan for a minute and spoon some of the sauce over them.
Serve. You can add raita or yoghurt to serve or your choice of Chutney etc. I don’t tend to serve it with rice because of the potatoes but it’s up to you. I do like a piece of naan to dip.
This is based on a recipe from my lovely work wifey whose family come from Gujarat in India. You can use different vegetables to bulk it out and it tastes just as good reheated the next day minus the eggs.
The humble spud has been accused of a lot recently – contributing to obesity, damaging farmland, being ugly.
I say enough – clean eating is expensive, spuds are cheap and versatile. Leave them alone. Here’s my potato salad, serve it as a side at a barbecue, or as my friend recommends, under a grilled chicken breast with broccoli and salad.
Serves 4 or more depending on hunger
1 small bag of potatoes – I prefer the small salad ‘new potatoes’ or similar.
Small pot of yoghurt – I use natural yoghurt
Small pot of sour cream or creme fraiche
Small bunch spring onions
Fistful of chives
Wash the potatoes and boil till soft. While they’re cooking, chop the chives and spring onions (wash them too!). Mix the yoghurt, sour cream, chives and spring onions in a bowl.
Once the potatoes are cooked, drain and leave to cool. Once they’re at a temperature you’re happy with (can be served warm or cold), use the sharp point of a knife to remove any eyes, peel off the skins if you prefer (much easier on the little potatoes after cooking), chop into desired size chunks.
Add to the dressing, mix, season with black pepper, if using, stir again. It can now be served or stored in the fridge for later. Will keep a couple of days in an airtight tub in the fridge but is best eaten sooner.
This is a great way to get more veggies into your diet, and can be vegan or vegetarian as well. It’s adapted from a far more complicated Hugh Fearnley-Whittingsall recipe previously published in the Guardian newspaper.
Cos type lettuces (I use two baby gems)
Bread crumbs (I used Japanese panko)
Wash and chop the lettuce, drain thoroughly. Toss with oil, salt and pepper. Put it in a casserole dish. Roast at 200°c for 25 minutes – keep an eye on it, do not let it burn.
While the lettuce roasts, wash and chop your celery and spring onions. Fry them in a pan with the pancetta, add the peas (I use them from frozen), season with pepper (if not using pancetta you could add a little salt).
Remove the lettuce from the oven, scatter the veg and pancetta over the lettuce. Reserve any liquid in the pan.
Sprinkle grated Parmesan over the gratin. Fry the breadcrumbs lightly in the preserved oil and fat. Scatter over the gratin. Return to oven for 5-10 minutes to melt the cheese and brown the breadcrumbs.
Serve on its own or with some crusty bread.
To make it vegetarian/vegan omit the pancetta, and switch the Parmesan for a dairy free hard cheese. You can add any other veggies that appeal too.