Step up to the plate

Curried tatties & soft boiled egg

METHOD

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 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.

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

8 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.

INGREDIENTS Serves 2

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