Spicy Spuds – the leftovers.

For those of us who like their leftovers with extra flavour here are two more ideas :

Spiced Sautéed Spuds

Serves 4

600g waxy potatoes, parboiled, peeled and

sliced into approximate 1cm rounds

2-3 tbsp vegetable oil

Panch phoran – 2 tsp

*see below

¾ tsp turmeric

¼ - ½ tsp red chilli powder

Sprinkle of mango powder

Heat the oil in a large frying pan, add the panch phoran, it should sizzle immediately. Cook for 20/30 seconds, stirring. Add the potatoes, toss well, ensuring they are all covered with the spices. Turn the heat down, cover with a lid and cook for 5 minutes, turn the potatoes and repeat.

Increase the heat, turn the potatoes again so that they are lightly golden brown – 3 minutes each side. For a tangy finish sprinkle with a pinch of mango powder, toss again and serve.

*You can buy panch phoran ready made – it's a blend of spices – all seeds. It's used in Bangladesh, Eastern India and Southern Nepal. Literally it means “five spices”. You can make up your own blend easily.

½ tsp each of the following seeds

cumin

mustard

fennel

nigella

¼ tsp fenugreek

If you are a spice lover then it will probably be worthwhile. I'd remind you that if you are going to mix your own blend buy small amounts of each spice – they will deteriorate and therefore it's not economical to buy in bulk – unless of course you're going to make up the blend and distribute it to all your spice loving family and friends! If you have difficulty in sourcing any of the seeds they are available at Daily Bread Co-operative – www.dailybread.co.uk.

Bombay Spuds

- the quick version

Serves 4

600g cooked waxy potatoes – I use

Charlottes – any variety will do so long

as it holds its shape

1 medium onion, finely chopped

2 tbsp vegetable or rapeseed oil

250g of sieved or creamed tomatoes

(or half a carton/jar of passata)

1 tbsp tomato paste

1 tsp caster sugar

1 tsp of minced ginger

2 cloves of garlic or 2 tsps of garlic paste

1 tsp ground cumin

Salt to taste – 1 tsp

Your potatoes should be cut into cubes of approximately 1.5 cms.

Using a large frying pan fry the onions in the oil until soft, add the ginger, garlic, cumin and salt and cook for 2 minutes, allowing them to release their flavour - then the tomato paste and allow to cook for 2/3 minutes. Add the potatoes and then the sieved tomatoes and sugar. Cook on a medium heat for 10 minutes.

Taste the potatoes – you should get a spicy hit but not too hot. Adjust salt and sugar to personal taste.

Pop a lid on – allow to cool and then refrigerate. The longer you leave the dish the better since the flavours will deepen. This dish freezes well.

These dishes qualify on the leftovers front and the make ahead and reheat front too – a double whammy!