Crushed fried potatoes with curry powder salt, lime pickle yogurt and bombay mix

1 HOUR 10 MINUTES + COOLING | SERVES 2 AS A SIDE EASY | V

This is one of my Sandwich Shop’s signature spuds dishes and a personal favourite of mine. Lime pickle, blended up and mixed into yogurt? There is a god!

floury potatoes (such as Maris Piper) 500g, unpeeled curry powder 1 tbsp fine salt 1 tbsp lime pickle 2 tbsp greek yogurt 4 tbsp vegetable oil for frying pomegranate molasses 3 tbsp nigella seeds 1 tsp bombay mix a handful spring onions 2, sliced coriander and mint leaves a handful of each

• Boil the potatoes whole in salted water for 40 minutes or until completely soft (and probably a little overcooked). They will begin to split and fall apart a little – this is good. Drain in a colander and cool until completely cold.

• Mix the curry powder and salt.

• In a food processor, blend the lime pickle to a purée. Combine with the yogurt and a few splashes of water until a drizzleable consistency.

• Heat 1cm of vegetable oil in a deep frying pan until hot.

• On a plate, crush the potatoes with your hands into different shapes and sizes. Tip the spuds into the oil and fry for 10 minutes, tossing regularly until golden brown and gorgeous-looking, then spoon all the bits into a bowl. Sprinkle some of the curry powder salt liberally all over them and toss.

• Tip the spuds onto a serving plate. Drizzle the pomegranate molasses all over them. Take spoonfuls of the lime pickle yogurt and throw it over the potatoes (pretend you’re Jackson Pollock).

• Sprinkle the nigella seeds and bombay mix over, and scatter the spring onions and herbs on top. Devour, marvelling at how many other things you might be able to sprinkle with that left-over salt – it’s delicious with boiled eggs.

PER SERVING 487 KCALS | FAT 19.4G SATURATES 2.8G | CARBS 64.4G | SUGARS 10.4G FIBRE 5.2G | PROTEIN 11.1G | SALT 5.3G