ALOO BEDA CURRY
Make a nice tomato chutney .Add about 3 potatoes and add to cooked chutney till almost done Then boil about 3 to 4 eggs .Slice eggs in quarters and add to potato curry .Cook for a little while longer till chutney thickens Add chopped green dhania and spring onions Serve with hot rotis

POTATO BAKE:
6 potatoes peeled and sliced
1 tub of fresh cream
I tub of sour cream
1 pkt of white onion soup
1 tin of creamstyle sweetcorn
Sprinkle of lemon pepper
Grated cheese
Method:
Peel and slice your potatoes. And place in a clear plastic bag and microwave for 8-10 min. Mix the fresh cream, sour cream, white onion soup, creamstyle sweetcorn and lemon pepper together in a bowl. Once the potatoes are soft empty the bag into a pyrex dish and pour the mixture over. Then place in the oven at 180 deg for 20 min. Take out and sprinkle cheese, allow to melt and serve immediately. Tried and tested

CHICKEN ROULADE

Ingredients:

Filling:
2 large potatoes (boiled/ baked)
Green chutney (to taste)
Salt + pepper (to taste)
Dash Butter
Roulade:
500g chicken fillet
1 Tbsp cake flour
1 egg
1 Tbsp garlic flakes
2 tsp ground green chillies
1 tsp salt
1 tsp dhana jeeru
1 large onion (chopped)
2 Tbsp oil
Sauce:
2 Tbsp butter
1 Tbsp worcestershire sauce
1 Tbsp chilli sauce
1 Tbsp tomato sauce
2 Tbsp lemon juice
1 Tbsp garlic flakes
Topping:
1 large potato (grated)

Method:
1. Blend roulade ingredients in magimix.
2. Grease a large piece of foil with oil.
3. Spread minced chicken onto foil.
4. Make mash with potatoes for filling seasoning with chutney, salt, pepper and butter.
5. Place filling in the center of roulade and roll chicken over sealing it well with foil.
6. Place in pot to steam for 30-40 min.
7. Make sauce by boiling until thickened.
8. Colour grated potato with pinch turmeric or egg yellow food colouring and fry until crispy.
9. When roulade is firmed and cooked through, remove from foil.
10. Pour sauce over and garnish with fried potato. Serve with a side of veggies

MASH POTATO BHAJIA

Boil and mash 3 potatoes, add 3 tblsp lemon juice, 2 tblsp green chutney,1 tsp salt, heat mustard seeds and curry leaves with a bit of oil and add to the potatoes. Form in to balls and leave to rest.

Make a chana flour paste with 1 cup chana flour, ½ tsp salt, 1 tsp red chillies and 1 tsp dry dhana, add enough water to make a runny consistency. Dip potato balls into paste and fry

POTATOE SALAD
5 potatoes (medium sized) Peel, cube & boil with salt to taste. When soft mash with 2tbsp of butter.
Roll into balls and let them set in the fridge.

In another bowl mix together:

1tin nestle cream (BIG)
4tblsp (brown sugar)
Half a cup of mayonnaise
3tblsp lemon juice
Salt to taste

When balls are set, pour mixture covering it generously, garnish with coriander/dhania and red pepper. Serve and enjoy