Spicing things up

CHICKPEA AND POTATO CURRY

*½tsp ground coriander

*10 allspice/pimento berries *¼tsp cayenne pepper *¼tsp ground fenugreek

1 tomato, diced (and skinned if you want)

400g potatoes, cubed

1 x 400g tin of chickpeas (or approx 100g dried, soaked and cooked for 45 minutes to 2 hours, depending on the chickpeas) – keep the liquid

200ml vegetable stock (including the chickpea cooking liquid)

1 x 400ml tin of coconut milk (or you can use coconut powder mixed in water) Sprig of fresh parsley, finely chopped

METHOD

1. In a large wide pan, fry the onion with a pinch of salt until soft – about five to seven minutes. 2. Add the garlic and let it soften for a minute, then add the green pepper, Scotch bonnet, spring onion, thyme and spices/curry powder, and fry for a minute to release the flavours.

3. Add the tomato, potatoes, chickpeas and stock, then put a lid on the pan and simmer on a low heat for 35-40 minutes. Add the coconut milk for the last 10 minutes.

4. Take out a few of the potato pieces and mash them with a fork, then return them to the pan to thicken the sauce. Add the chopped parsley.

5. Taste, season and serve.

INGREDIENTS

1.5kg mussels, scrubbed clean and beards removed; 25g butter (or oil); 2 cloves garlic, peeled and finely sliced; salt and pepper; 200ml white wine; a handful of fresh parsley leaves, roughly chopped

For the roast chips: 800g potatoes, chipped; (or about 4 mediumlarge potatoes); 5tbsp olive oil; salt and pepper; generous sprig of fresh rosemary

METHOD

1. To make the roast chips, preheat oven to 220°C/gas 7.

2. Wash and chip the potatoes, dry in a tea towel, then put into a bowl and cover them with the olive oil. 3. Turn the potatoes into a non-stick roasting pan. Sprinkle with salt, black pepper and rosemary leaves, then toss so they don’t stick together.

4. Roast for 30–35 minutes, until golden and cooked through, turning them after the first 20 minutes.

5. For the mussels, give them a rinse in a sink of cold water. Discard any that do not shut when tapped against the edge of the sink or any that have broken shells. Drain.

6. Heat a large saucepan with a lid over a medium heat. Once hot, add the butter and garlic along with a pinch of salt and stir around over the heat for two minutes until softened but not colouring. 7. Tip in the mussels and pour in the wine along with a little bit of salt and pepper. Turn up the heat so that the wine starts to bubble. Stir, then cover with the lid and leave to steam over the heat for four minutes, shaking once or twice. Remove the lid and check to make sure the majority of the mussels are opened. If they aren’t, return the lid and cook for a further couple of minutes.

8. Stir the opened mussels around in the sauce. Discard any mussels that haven’t opened. Sprinkle in the parsley. Taste and adjust the seasoning if necessary, and serve immediately.