Recipe Round up.

The two recipes below can both be made in advance and stored in the fridge until ready to serve. Both can be made with either old or new waxy potatoes, leave the skins on for added fibre. If using old potatoes, cut into chunks. Small new potatoes can be left whole.

Spicy Potato Salad.

Serves 4 Can be served hot or cold. Allergens: Mustard seed.

500g of Potatoes cut into 1 cm cubes

3 tbspns Rapeseed oil

2 large red onions, peeled and sliced

1 Red and 1 Green Pepper, de-seeded, cut into chunks

2 Cloves Garlic, crushed

2 tblspns Mustard Seeds

1 tbspn Ground Cumin

1 tbspn Ground Corriander

4 Large Tomatoes, quartered, seeds removed. Soft one are fine.

2 tbspns Stock or water

2 tbspns Tomato Ketchup

Fresh Corriander, chopped

Salt.

METHOD

Heat the oil in a heavy based pan, add the potatoes, peppers, garlic and onions, saute, until starting to brown.

Add the mustard seeds and ground spices, continue to fry for 5mins, serinf well.

All the tomatoes, stock and ketchup, bring to the boil, cover and cook until the potatoes are tender. Stirring occasionally.

Serve either hot or cold, sprinkled with the chopped Corriander.

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