Curried tatties & soft boiled egg
SERVES 2
Ingredients
750g new potatoes
2 onions
3 tbsp light rapeseed or vegetable oil
2 tbsp + 1 tsp medium curry powder
1 tbsp nigella seeds, plus extra to serve (or use cumin seeds if that’s easier)
Salt and pepper
4 medium free-range eggs 1 lemon
2 tbsp Manilife smooth peanut butter
200g Greek yoghurt 100g sliced kale 1 green chilli
Method
■ Preheat your oven to 220°C/200°C fan/gas 7.
■ Slice the potatoes into rounds roughly 5mm thick and thickly slice the onions. Toss on your largest roasting tray with 2 tablespoons of the oil, 2 tablespoons of the curry powder, and the nigella or cumin seeds. Season well, then spread out into a roughly single layer.
■ Roast for 20 minutes before removing the onions and setting aside on a plate. Return the potatoes to the oven and roast for another 10 minutes.
■ Meanwhile, bring a small saucepan of water to the boil. Once boiling, drop in the eggs and cook for 6 minutes, then rinse under cold water and peel. Set a timer – you want the eggs soft and jammy.
■ Zest and juice the lemon into a bowl. Add the Manilife peanut butter and remaining curry powder. Stir to loosen, then mix in the yoghurt. Season to taste.
■ Come back to the potatoes. Flip them over, then add the kale to the tray. Drizzle over the remaining oil and season, then return the tray to the oven for 5 to 8 minutes until both the potatoes and kale are crisp.
■ Finely slice the chilli and spoon the yoghurt mixture across the base of each plate.
■ To serve, top the yoghurt with the curried potatoes, kale and onions. Place the egg alongside, then scatter over some nigella or cumin seeds and the sliced chilli.