Spicy and delicious- to serve two greedy people… (Photos to follow)
For the potatoes:
6/7 medium sized potatoes, cut into cubes
Boil the potatoes until just about cooked, drain them and return them to the pot. They should still be quite firm.
Heat a few tablespoons of oil on a roasting dish in the oven until smoking and pour into the pot with the potatoes.
Put the lid on and give them a shake to distribute the oil and fluff the edges. Pour them onto the roasting dish and spread them evenly in one layer- ideally they should be spaced out a little. Sprinkle over the spice mix. And return to the oven for around 45 minutes, turning occasionally.
Now start the cauliflower while they cook.
For the cauliflower
1 tbsp coriander seed
1 tbsp cumin seed
1 tsp mustard seed
1 tsp garam masala (unground or ground)
Cut 2 or 3 big slices from the centre of the cauliflower, transfer carefully to an oiled sheet, sprinkle with the spices and turn over so that they are coated.
Put in a preheated oven at 200c for 25-30 minutes. The cauliflower will be juicy and browned at the edges.
When the cauliflower is nearly done, make the broad beans.
I used the recipe above- roughly… Alternatively you could make simple spiced greens of almost any sort- spinach, broccoli, peas, kale…