Curried tatties & soft boiled egg

SERVES 3

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 1

Preheat your oven to 220°C/200°C fan/gas 7.

2

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.

3

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.

4

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. 5

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.

6

Come back to the potatoes. Flip them over then add the kale to the tray.

Drizzle the oil and season then return the tray to the oven for 5 to 8 minutes until both are crisp.

7

Finely slice the chilli and spoon the yoghurt mixture across the base of each plate.

8

To serve, top the yoghurt with the potatoes, kale and onions. Place the egg alongside then scatter over nigella or cumin seeds and the sliced chilli.