Spiced potato cake with mint raita

Serves 6 Prep 40 mins Cook 45-50 mins £1.58 a portion 611 kcals, 31g fat, 19g sat. fat, 10g sugar 1.3kg medium potatoes, halved 125g butter 1 tbsp cumin seeds 2 tsp fennel seeds 1 tsp nigella seeds (onion seeds) 2 thumb-sized pieces ginger, shredded 2 onions, halved and thinly sliced 1 heaped tsp ground turmeric 1 heaped tsp ground coriander 4-5 green chillies, deseeded and sliced 2 x 15g packs coriander 200g frozen peas juice 1 large lime 200g filo pastry 200g pack baby spinach 500g Greek yogurt 4 tbsp coconut cream 2 tbsp mint sauce

1 Put half the potatoes in a large pan of cold water and bring to the boil. Add the remaining potatoes and simmer for 12 mins until just tender ( boiling the potatoes like this will mean that some will be more cooked than others). Drain, then dice.

2 Meanwhile, melt 85g of butter in a large pan and fry the cumin, fennel and nigella seeds until starting to crackle. Stir in the ginger and onions and cook for 10 mins, stirring often, until the onions are tender.

3 Stir in the turmeric, ground coriander and chillies, cook for 1 min, then add the potatoes and cook, turning them in the mixture. Take off the heat. Chop half the coriander leaves and add to the potatoes, along with 1 heaped tsp salt, the peas and lime juice. Stir well and set aside.

4 Melt the remaining butter. Line the base and sides of a greased 23cm springform or loose-based cake tin with filo, brushing each sheet generously with melted butter as you lay them, butter-side down, in the tin – build up several layers so that the pastry is an even thickness all over. Allow plenty of excess pastry to hang over the tin. Cook the spinach in the microwave following pack instructions. Squeeze out all the excess juice and season.

5 Tip half the potato filling into the tin, pack down, then cover with spinach. Top with remaining filling, fold over excess pastry to cover the filling, brush with more butter and scatter with nigella seeds. Can be chilled overnight at this point. Heat oven to 180C/160C fan/gas 4. Bake for 45-50 mins until golden and crisp.

6 Meanwhile, tip yogurt, coconut cream and remaining coriander into a food processor with the mint sauce. Season and whizz until smooth. Serve with the cake.

TO FREEZE

Freeze, uncooked, for up to 3 months. Once defrosted, follow the method from step 6.