Whipped feta
Serve this creamy whipped feta dip as a sharing dish. Drizzle over a little olive oil and serve with radishes for dunking along with carrots and cucumber
Golden new potato & pea curry
Serves 6
Easy
Prep:
Cook:
Adapt our potato and pea curry to your liking – for example, you could add prawns or chunks of monkfish for a few minutes towards the end of the cooking time
Skip to ingredients
- 3 banana shallotspeeled and chopped
- 5 large garlic cloveschopped
- 4 Thai red chillies
- 5cm piece of galangalpeeled and chopped, or 1 tbsp galangal paste
- 5cm piece of gingerpeeled and finely chopped
- 1 lemongrass stalkouter leaves removed and end trimmed
- 2 tsp medium curry powder
- 2 tsp ground turmeric
- ½ tsp ground cumin
- 2 tbsp coriander seeds
- 900g new potatoeshalved (see tip, below)
- 2 tbsp rapeseed or vegetable oil
- 2 tbsp fish sauce(optional)
- 2 x 400g cans full-fat coconut milk
- 3 lime leaves
- 200g fresh peas
- 2-3 limesjuiced
- sticky jasmine riceto serve
Nutrition: Per serving
- kcal420
- fat28g
- saturates20g
- carbs31g
- sugars6g
- fibre7ghigh
- protein8g
- salt0.04g
Method
step 1
Tip the shallots, garlic, half the chillies, the galangal, ginger, lemongrass and spices into a food processor with 50ml water and blitz to a smooth paste. Cook the new potatoes in a pan of boiling salted water for 5 mins until just softened, then drain.
step 2
Heat the oil in a large saucepan over a medium heat, then tip in the paste and fry for 10 mins, stirring regularly with a wooden spoon. Add the potatoes, fish sauce (if using), coconut milk and lime leaves. Halve the remaining chillies and add these along with 100ml water. Bring the mixture to a simmer, cover with a lid and cook for 15 mins, or until the potatoes are tender but still holding their shape. Add the peas and cook for another 5 mins.
step 3
Season to taste with salt, pepper and the lime juice, then serve the curry over a bowl of sticky rice.
