Oven-baked potatoes with capers and anchovies

1 HOUR 15 MINUTES + SALTING | SERVES 4-6

EASY |

This dish is simple and delicious. It’s perfect with a leafy salad or a great accompaniment to lamb or fish. If you fancy making it even richer, you can add a dash of double cream.

LC GF

waxy potatoes

800g, peeled

green peppers 2, sliced

extra-virgin olive oil 4 tbsp

tomatoes 200g

capers 2 tbsp

anchovy fillets 8

white wine 200ml

dried oregano 2 tsp

black peppercorns ground to make 1 tsp

(such as Charlotte)

• Heat the oven to 180C/fan 160C/gas 4. Slice the potatoes very thinly with a mandoline, or using a sharp knife, and put in a colander with a pinch of salt for 15 minutes.

• Fry the peppers in 1 tbsp of olive oil for a few minutes until beginning to soften.

• Blitz the peppers, tomatoes, capers and anchovies in a food processor to a paste. Put the potatoes in an oven dish and add the wine, remaining oil, oregano, black pepper, and pepper and tomato paste to the dish. Mix everything really well and season.

• Flatten the potatoes and cover with baking paper. Bake for 40 minutes and then check whether the potatoes are soft. When they are, remove the paper and put back into the oven for 20-30 minutes or until a golden crust has formed on the top.

PER SERVING (6) 199 KCALS | FAT 8.1G

SATURATES 1.2G | CARBS 20.4G | SUGARS 3.8G

FIBRE 3.7G | PROTEIN 4G | SALT 0.8G

dried chilli flakes 1 tsp

ground fenugreek 1Ω tsp

flat-leaf parsley, mint and each, finely chopped

vegetable oil for deep-frying PARSLEY SALAD

flat-leaf parsley a bunch, chopped

tomatoes 100g, chopped

green pepper 1 small, chopped

green chilli 1, chopped

extra-virgin olive oil 1 tbsp

lemon 1, juiced dill

• Heat a pan over a medium heat, add the oil and lambs’ hearts, if using, and fry briefly for a couple of minutes. Transfer to a bowl and allow to cool a little.

• Tip the bulgur wheat into a bowl, cover with just-boiled water and let it sit for a few minutes until it softens a little, then drain well.

• Put all the kofte ingredients, except the vegetable oil, in a large bowl and mix well. Season with salt and form into round balls, each about the size of a walnut.

• Fill a pan no more than a third full with vegetable oil and heat until 180C or a cube of bread browns in 30 seconds.

Fry the koftes until golden and crispy, in batches. Remove from the pan and drain on kitchen paper.

• Chop the salad ingredients as finely as possible. Go over them again and again with a big knife until the mixture looks a bit like a salsa. Transfer to a bowl and season with the oil, lemon and salt and pepper. Serve with the koftes and some nice bread.

PER SERVING (6) 362 KCALS | FAT 26G

SATURATES 6.1G | CARBS 11.8G | SUGARS 2G

FIBRE 4.6G | PROTEIN 17.9G | SALT 0.2G a handful of