These are delicious warm with salad and chutney or cold, in packed lunches. They can be baked straight from frozen, too
- 300g potato, peeled and cut into small chunks
- 100g frozen pea
- 2 tsp oil
- 1 onion, sliced
- 1-2 tsp curry paste (any type)
- 1 tsp black mustard seeds
- juice ½ lemon
- handful coriander, chopped
- 375g pack ready-rolled puff pastry
- 1 egg, beaten
MethodAdd the peas 1 min before the end of cooking time. Drain, then set aside.
- 1kg potato, peeled and cut into 3cm chunks
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 large garlic cloves, crushed
- 2 medium aubergines, cut into 3cm chunks
- 1 tbsp medium curry powder
- 400g can chopped tomato
- 2 tbsp tomato purée
- 410g can green lentil, drained
- Preheat the oven to fan 200C/conventional 220C/gas 7. Cook the potatoes in lightly salted simmering water for 15-20 minutes until just tender – don’t let the water boil or the potatoes will break up.
- Meanwhile, heat the oil in a large frying pan and gently fry the onion and garlic until starting to go golden – about 4-5 minutes. Remove 2 tbsp of onion mixture and set aside.
- Add the aubergines to the pan. Cook gently, stirring now and then, for 6-8 minutes, until softened. Stir in the curry powder. Cook for 30 seconds then add the tomatoes, tomato purée and lentils. Cook for 1-2 minutes, then transfer to a 2 litre dish. Drain the potatoes, pile on top of the aubergine mixture and sprinkle over the reserved onion mixture. (At this stage it can be frozen for up to one month.)
- Bake for 30-35 minutes until nicely browned on top. Serve with broccoli or a salad.
- 1¼kg salad potato, such as Charlotte, halved if large
- bunch of spring onions
- 1 tbsp groundnut or sunflower oil
- 1 tsp black mustard seed, plus extra to serve
- 1 tbsp Madras curry paste
- 200g tub low-fat natural yogurt
- 4 tbsp mayonnaise
- 4 sticks celery, thickly sliced
- Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
- While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
- Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you could the keep skins on salad potatoes, but for entertaining it's 10 minutes well spent to remove them – they look better and take on the flavour of the dressing more easily.
- Chop all but 2 of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.
- To serve remove the potatoes from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.
- 2 small potatoes (about 300g/11oz), cut into 1cm cubes
- knob of butter
- 2 small leeks, tough outer leaves removed, split in half lengthways and finely sliced
- 3 thyme sprigs, leaves chopped
- 1 tbsp Dijon mustard
- 2 tbsp cream
- flour, for dusting
- 500g block shortcrust pastry
- 140g/ 5oz Welsh Caerphilly cheese, strong cheddar or vegetarian alternative, cut into small chunks
- 1 egg, beaten
- Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.
- Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.
- Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.