|Sat Fat 1g||5%|
Mix the masala spices together.
Cook the potatoes for four minutes in boiling, salted water and drain.
Heat a large sauté pan with some oil and sauté the potatoes until starting to crisp.
Add the courgettes and cook for one minutes. Remove from the pan to a bowl.
Sauté the prawns and mix into the potatoes. Season with the spice mix.
Scatter over the chillies, coriander, grated ginger and poppy seeds and serve with tamarind and mint yoghurt.
For the masala spice mix:
1tbsp cumin powder
1tsp chilli powder
1tsp mango powder
¼tsp citric acid
½tsp ginger powder
1tsp coconut sugar (or unrefined caster sugar)
For the chaat:
400g Maris Pipers, cut into 1cm cubes
1 courgette (approx 250g cut into 1cm cubes)
2tbsp rapeseed oil
1tbsp grated ginger
2 green chillies, sliced finely
1tsp tamarind paste
4tbsp low fat natural yoghurt
2tbsp chopped mint leaves
1tbsp poppy seeds
A handful of chopped coriander leaves
Spiralised Potato Wrapped Cod with Herbs
Impress your guests with this delicious herby cod dish, which is ready in under half an hour!
Potato Blinis with Smoked Salmon
Create wonderfully vibrant canapes by using purple potatoes. The combination of smoked salmon and horseradish creme fraiche works beautifully, and these can be served as a starter or for sharing.
Deconstructed Chicken Kiev and Potato Parcels
Enjoy this tasty modern twist on the traditional Chicken Kiev. Layered with thinly sliced potato and oozing in garlic butter, this dish is one you definitely won't want to miss.
800g salad potatoes, thickly sliced
2 tbsp oil
400g chicken breast, thinly sliced
1 red pepper, sliced
1½ tbsp Chinese 5 spice seasoning
½ x head of Chinese Leaf, shredded
1 tbsp white wine vinegar (optional)
A simple yet flavour-filled potato salad, complete with 5 Spice seasoning - drop the chicken for a vegetarian option.