Ingredients:
8 medium Comber Early potatoes, scrubbed and sliced
1 tablespoon garam masala
1 teaspoon ground fennel seeds
1 teaspoon ground black peppercorns
2 cloves garlic
2 teaspoons paprika
2 tablespoons Broighter Gold rapeseed oil
Method:
Boil the potato slices until just cooked, drain and pat dry on kitchen paper. Grind the fennel seeds and peppercorns and mix into the garam masala. Finely grate the cloves and mix into the spices with the paprika and oil. Thread the potatoes onto skewers and rub the spice mix all over. Cook on a barbecue for a minute each side.
Potato Flatbread
Ingredients:
250g self raising flour
100g cold mashed potato
1 teaspoon salt
4 tablespoons natural yoghurt
2 tablespoons oil
About 100ml warm water
Method:
Rub the mash into the flour. Add the salt and then mix in the yoghurt, oil and enough water to make a soft dough.
Divide into 4 and roll each out as thinly as possible.
Cook on a hot pan for about 1 minute each side.
