Ingredients:
Fluffy Potatoes
Low fat spread or butter

Typical varieties: King Edward Maris Piper
Prep time: 5 mins
Cook in: 1 hour 20 mins
Serves: 1x 225g (8oz) potato per person

Method:
Scrub your fluffy potatoes clean
Rub a tiny drop of oil into the skins and sprinkle salt around them on a baking tray (the salt draws out the moisture and makes them extra crispy!) or pat a bit on to the skins.
Put them in the oven. Check to see if they’re cooked after an hour. A medium potato will be ready within an hour and a half.
When they are cooked, split them open and serve with a bit of butter
If cooking an ovenful of potatoes, increase the temperature to 220°C/425°F/Gas Mark 7. Use metal skewers or baking prongs pushed through the potatoes to reduce the cooking time by up to a quarter.

Ingredients:
175g fluffy potatoes (such as Maris Piper) per person

Typical varieties: King Edward Maris Piper
Prep time: 10 mins
Cook in: 40 mins
Serves: 175g (6oz) Potatoes per person

Method:
Add the potatoes to cold water and bring to the boil. Don’t leave the potatoes in the water for more than 10 minutes in total.
Drain them and coat in the oil or fat of your choice. Use 15ml (1 tblspn) /25g (1oz) fat for each 450g (1lb) of potatoes.
Roast in an oven preheated to 200°C/425°F/Gas mark 6 for approximately 45 minutes, turning twice.
Serve immediately.

Ingredients:
One 175g-225g (6-8oz) Smooth potato per person

Prep time: 5 mins
Cook in: 10 mins
Serves: One 175g-225g (6-8oz) potato per person

Method:
Potato wedges that are quick and easy to make thanks to this microwave method for wedges.
Scrub the potatoes, then cut each into half lengthways, and then in half lengthways again. Repeat until you have 8 even-shaped wedges. Heat in the microwave at its highest heat level for 10 minutes.

Ingredients:
675g smooth potatoes e.g. Desiree, cubed
2 tbsp sunflower oil
1 onion, chopped
340g tin corned beef, diced
195g tin sweetcorn, drained
Salt and pepper
2 tsp Worcestershire sauce

Typical varieties: Desiree
Prep time: 10 mins
Cook in: 35 mins
Serves: 4

Method:
Place the potatoes in a pan, cover with boiling water, add a little salt, cover and simmer for 10-15 minutes or until just cooked. Drain.
Heat the oil in a large frying pan and sauté the potatoes for 10 minutes until golden. Add the onion and fry for 5 minutes.
Stir in the corned beef, sweetcorn, seasoning and Worcestershire sauce and return to the heat for 10 minutes or until piping hot.

Ingredients:
700g Smooth Potatoes
150ml Semi-skimmed or skimmed milk

Typical varieties: Desiree
Prep time: 5 mins
Cook in: 20 mins
Serves: 4

Method:
Wash and peel the potatoes and cut into small chunks for quicker cooking.
Place the potatoes in a saucepan with just enough water to cover them.
Bring to the boil, cover and simmer for 20 minutes or until the potatoes are tender.
Drain the potatoes. Meanwhile, bring the milk to the boil in a small saucepan.
Pour the warmed milk over the potatoes and mash until smooth.
Season to taste and serve immediately – great with bangers!

Tip:
You can add other ingredients such as garlic or mustard for extra taste to make a quick and tasty meal even tastier

Ingredients:
800g smooth potatoes (such as Desiree), thickly sliced
500g mixed Mediterranean vegetables, e.g. aubergines, courgettes and peppers, roughly chopped
50g pine nuts
1 tbsp oil
2 tbsp pesto

Typical varieties: Desiree
Prep time: 5 mins
Cook in: 25 mins
Serves: 4

Method:
Preheat the oven to 200°C/400°F/Gas Mark 6.
Place the potatoes, vegetables and pine nuts in a large roasting tin, add the oil and season. Bake for 20 minutes until tender.
Stir in the pesto and cook for a further 5 minutes. Serve immediately.
For a meaty alternative, thinly slice 400g pork or chicken breast and mix in with the vegetables and cook as above.

Tip:
Short of time? Swap the fresh vegetables for 750g of frozen Mediterranean vegetables.

Ingredients:
500g small Salad potatoes, cooked
8 large raw prawns
4 boneless and skinless chicken thighs, cut in half
1 mango, peeled, cut into 4 large chunks, and the remaining fruit cut into small pieces for salsa
1 lime, juice and rind
2tbsp fresh mint, chopped
2tbsp sweet chilli sauce

Typical varieties: Charlotte Maris Peer
Prep time: 10 mins
Cook in: 10 mins
Serves: 4

Method:
Thread cooked potatoes, prawns, chicken and large mango pieces onto 4 large skewers. Brush with chilli sauce.
Place under a preheated grill or BBQ and cook for 5-6 minutes until prawns have changed colour and chicken is thoroughly cooked.
Meanwhile make Salsa: Mix together in a bowl the remaining pieces of mango, lime rind and juice, and mint. Toss well together and leave to stand.
Serve the kebabs with a spoonful of mango salsa and a large green salad.

Ingredients:
4 Medium Smooth potatoes, cut into small 1-2cm strips/pieces
1 Onion, chopped
1 Clove garlic, crushed
75g Chorizo sausage, roughly cubed
½ Red pepper, deseeded and cut into strips
50g Green beans, cut in half
300ml Chicken stock
1tsp Smoked paprika Seasoning
200g Frozen mixed cooked seafood e.g. prawns, mussels & squid , defrosted Fresh parsley, chopped

Prep time: 10 mins
Cook in: 10 mins
Serves: 4

Method:
Add onion, garlic and chorizo to a large non-stick frying pan or saucepan. Cook for 2-3 minutes.
Add the potatoes, pepper, beans, stock, paprika and seasoning, bring to the boil and then lower the heat to a simmer.
Cook for about 8 minutes with lid on until the potatoes are just tender. Add the seafood, stir through and allow to warm for 2-3 minutes. Scatter with parsley and serve.
Don’t forget you can make a veggie version of this by replacing the chorizo with vegetarian sausages and adding more paprika as chorizo is naturally very spicy. And exchange the chicken stock for vegetable stock too.

Ingredients:
1 tsp cayenne pepper
50g natural yogurt
2 cloves garlic, chopped
1 tsp freshly grated ginger
4 chicken breasts, each cut into 6 pieces
800g fluffy potatoes such as Maris Piper, cut into 4
1 tsp turmeric
2 tsp Garam Masala

Typical varieties: King Edward Maris Piper
Prep time: 10 mins
Cook in: 20-25 mins
Serves: 4

Method:
Preheat the oven to 200C, gas mark 6.
Heat 2 tbsp oil in a small frying pan or microwave and stir in the cayenne, allow to cool. Whisk into the yogurt and stir in the garlic and ginger. Stir in the chicken and marinate for 10 minutes. Thread onto 4 skewers.
Place the potatoes on a large baking tray and toss in 2 tbsp oil, turmeric and seasoning. Place the kebabs on another tray and bake both trays for 20-25 minutes, turning once half way through. Sprinkle the Garam Masala over the potatoes a few minutes before the end of cooking time.
Place the kebabs under a preheated grill and cook for 5-6 minutes to finish.
Sanjay’s tip: “For the best result, marinade the chicken for at least 6 hours and serve with wilted spinach. Fry 1 tsp cumin seeds and 1 crushed clove of garlic in 1 tbsp oil, add 500g spinach and fry until wilted”
Make your own garam masala… take 1 tsp of green coriander, 1 tsp of fennel seeds, ½ tsp coriander seeds and ½ tsp cumin seeds, blitz in a coffee grinder and store in a glass jar

Ingredients:
4 medium size fluffy potatoes (175g-225g/6-8oz each)
ground cumin
ground turmeric
ground coriander
olive oil
400g baby spinach leaves/1 large bag
(optional) mango chutney for dipping

Typical varieties: King Edward Maris Piper
Prep time: 10 mins
Cook in: 45 mins
Serves: 4

Method:
Scrub the potatoes, then cut each into half lengthways, and then in half lengthways again. Repeat until you have 8 even-shaped wedges. Rinse and pat dry.
Place wedges in bowl with 4 tsp olive oil, 2 tsp cumin, 1 tsp turmeric and 1 tsp ground coriander. Stir until coated. Transfer to baking sheet and bake until tender, about 45 minutes.
When the potatoes have cooked for about 30 minutes, heat the water you need to steam the spinach.
The spinach will only take 5 minutes to steam. When it is completely wilted, serve with the wedges and mango chutney for dipping.