Recipes Archive

Aliums

Onion tarte tatin

45 minutes

Aliums

Spring onion confit with Gorgonzola soubise

45 minutes

Aliums

Onion rings

15 minutes

Hot drink

Spicy soya chai

Nut recipes

Peanut butter crème brûlée

30 minutes

Egg recipes

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

15 minutes

Potato, feta, sausage and guacamole frittata

20 minutes

Savoury bake

Ultimate cheesy potato bake

40 minutes

Nasi Goreng

15 minutes

Potato tikki with almond-coriander chutney

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

4 large potatoes
50 g nibbed almonds, lightly toasted
1 cup red pepper, minced
2 chillies, minced (optional)
1/2 lime or lemon, juiced
2 T fresh coriander, minced
1 T cornflour
Sea salt and freshly ground black pepper
Oil, for frying

For the chutney, blend:

30 g chopped almonds
2 T coriander, chopped
1 cup plain yoghurt

Method

Boil the potatoes in their skins until tender. Cool slightly, then peel and mash.

Add the almonds, red pepper, chilli, lime or lemon juice, fresh coriander and cornflour. Season to taste and mix well.

Rub your hands with oil and divide the mixture into eight portions. Flatten into patties 3 cm thick.

Brush a cast-iron or nonstick griddle with oil, place over a medium heat and fry the patties for 10 minutes a side, or until crisp.

Serve with the almond-coriander chutney.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Onion tarte tatin

Spring onion confit with Gorgonzola soubise

Onion rings

Spicy soya chai

Peanut butter crème brûlée

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

Potato, feta, sausage and guacamole frittata

Ultimate cheesy potato bake

Nasi Goreng

Spicy potato omelette

Pakoras with tomato and cinnamon chutney

Potato tikki with almond-coriander chutney

Potato tikki with almond-coriander chutney

Ingredients

Method