Love your leftovers Recipes so good that you’ll cook extra just so you can make them

30 MINUTES | SERVES 4 EASY | V GF

natural yogurt 100g garlic Ω a clove, crushed, plus 2 cloves, bashed

lemon Ω, juiced

butter 2 tbsp vegetable oil 1 tbsp roast potatoes 750g cumin seeds 1 tsp ground turmeric Ω tsp black mustard seeds 1 tsp GREEN HARISSA

cumin seeds 1 tsp

coriander seeds 2 tsp

spring onions 3, roughly chopped jalapeños 2, deseeded and roughly chopped coriander Ω a bunch, roughly chopped

flat-leaf parsley Ω a bunch, roughly chopped garlic 1 clove, roughly chopped lemon 1, zested and juiced extra-virgin olive oil 4 tbsp

• To make the green harissa, toast the cumin and coriander seeds in a pan until fragrant, then tip into a mortar. Cool, crush lightly, then tip into a small blender or food processor.

• Add the spring onions, jalapeños, coriander, parsley, garlic, lemon zest and juice, oil and a little seasoning, and whizz until smooth.

• Mix the yogurt, crushed garlic, lemon juice and a little seasoning, loosening with a splash of water if it’s too thick.

• Heat the butter and vegetable oil in a large frying pan. Put the roast potatoes onto a large chopping board and use the flat side of a large knife to squash each one. Add the cumin seeds, turmeric, mustard seeds and bashed garlic to the pan, and cook for 1 minute, then add the potatoes and toss well. Cook over a medium-high heat for 10-15 minutes or until the potatoes are really crisp.

• Scoop out and discard the garlic cloves, then season the roasties well. Tip onto a serving platter and spoon over lots of the green harissa and yogurt to serve.

PER SERVING 534 KCALS | FAT 32.3G SATURATES 7G | CARBS 49.9G | SUGARS 4.7G FIBRE 6.5G | PROTEIN 7.6G | SALT 0G