veg with an edge

The Field - - Country Queries -

QI am a tra­di­tional cook who has been pre­par­ing shoot lunches for many years. I like to pro­vide a roast joint of some de­scrip­tion but with all the young­sters com­ing through and a few mod­ern gen­tle­man I feel it’s time I in­tro­duced a few changes. I plan to stick with the roast but would like to try some­thing dif­fer­ent on the veg front. Noth­ing too com­pli­cated. Any sug­ges­tions?

VC, by email

AA tasty recipe pinched from a shoot lunch and ideally served with a joint of meat in­volves spic­ing up the tra­di­tional roast pota­toes. Peel and cook 1 kg of pota­toes in boil­ing wa­ter un­til ten­der, then drain. Place them in a large bowl with 6 peeled ba­nana shal­lots halved length­ways. To the bowl add half a tea­spoon of cayenne pep­per, a heaped tea­spoon of dried chilli flakes, two large fat cloves of crushed gar­lic, a tea­spoon of ground cumin, a tea­spoon of turmeric, two large tea­spoons of sea salt and 5 ta­ble­spoons of ground­nut oil. Gen­tly tip into a roast­ing tin en­sur­ing all the pota­toes are well coated. Roast at 200°C /400°F/gas Mark 6 un­til crisp, as per usual roasties. Rinse three large hand­fuls of spinach and cook in a pan or steam for a few min­utes to wilt. To serve, toss the spinach in a large serv­ing dish with the pota­toes and shal­lots and spoon over a lit­tle yo­ghurt and torn co­rian­der. This should serve 3-4 hun­gry guests.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.