Tag: potato

Recipes

Bombay Potato Salad

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 500g baby potatoes
  • 400g chickpeas
  • 200g cauliflower
  • 100g fine beans
  • 50g pomegranate seeds
  • 1 red onion
  • A handful of coriander
  • 6 tbsp egg free mayonnaise
  • 1 tbsp mango chutney
  • 1 tbsp medium curry powder
  • 1 tsp lime zest
  • A squeeze of lime juice
  • A drizzle of rapeseed oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line 2 large trays with baking paper and set to one side
  • Chop the baby potatoes and cauliflower in to bite size pieces. The fine beans just need any stems removing
  • Peel and chop the onion in to bite size pieces
  • Add the baby potatoes, cauliflower, fine beans and onion to a large bowl along with a little rapeseed oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the baby potatoes, cauliflower, fine beans and onion on 1 of the lined baking trays
  • Lay the chickpeas on top of a piece of kitchen paper. Lightly press with another piece of kitchen paper to remove the excess water
  • Add the chickpeas to a large bowl along with a little rapeseed oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the chickpeas on the other lined baking tray. Add both trays to the pre-heated oven and bake for 25-30 minutes
  • Remove the trays from the oven and set to one side
  • While the vegetables and chickpeas cool, prepare the dressing. Add the egg free mayonnaise, mango chutney, curry powder, lime zest and lime juice to a bowl then stir to combine
  • Finely chop the coriander
  • Add the baby potatoes, fine beans, cauliflower, onion and dressing to a bowl
  • Stir to combine then serve
  • Top with the chickpeas, coriander and pomegranate seeds for a final flourish

This recipe serves 4.

Recipes

Creamy Potato, Leek & Kale Soup

Lauren Carter4 Comments

Here’s how to make it…

Ingredients:

  • 600ml vegetable stock
  • 200ml oat cream
  • 3 large potatoes
  • 2 leeks
  • 2 sticks of celery
  • 1 brown onion
  • A handful of curly kale
  • 2 cloves of garlic
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 bay leaves
  • A drizzle of rapeseed oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the potatoes. Peel and chop the potatoes in to bite size pieces
  • Finely chop the leeks, celery and onion
  • Add the potatoes, leeks, celery and onion to a large pan along with a drizzle of rapeseed oil. Saute on a low heat for around 5 minutes
  • Finely grate or chop the garlic. Add the garlic to the pan along with the rosemary, thyme and bay leaves
  • Stir to combine then saute for a further 5 minutes
  • Add the vegetable stock and oat cream. Stir to combine then simmer on a medium heat until the potatoes are soft
  • Remove the bay leaves
  • Using a ladle, transfer roughly half of the soup to a food processor. Add a handful of curly kale and process until a smooth mixture is formed
  • Add the mixture to the remaining half of the soup. Stir to combine, season to taste then serve

This recipe serves 4.