Charles Campion in the Evening Standard - http://tiny.cc/gmjn4

Sausage Fans - http://tiny.cc/zyruu

Keep your eyes peeled for BBC’s Olive November issue.

We’re also exploring a perfect accompaniment dish to see Bangras through the chiller months and will post some news about that as soon as we can.

And we were given the thumbs up by Charles Campion from the Evening Standard here:
http://tiny.cc/n0×3t

With a few more links to come as soon as the positive feedback materialises in print……

Masala mashed potatoes

Mashed potato is common in India – just not alongside a plate of sausages! The Punjabi stuff parathas with it and the Bengalis eat it spiked with chillies, onion and mustard oil. Our version is designed to act as a starch alternative to firm meaty dishes.

2 tbsp ghee or butter

½ tsp cumin seeds

1 chopped red onions

¼ tsp ground turmeric

2 chopped green chilli chopped

½ inch long ginger chopped

1tsp salt

2 large desiree potatoes boiled and mashed or crushed

Pinch of chopped fresh coriander leaves

1 tomato deseeded and diced into ½ centimeter pieces

20g cooking butter

Method

In a pan heat the ghee, add the cumin seeds and when they start crackling, add the onions and cook till they turn light brown.

Now add the turmeric, ginger and green chilli and sauté for 30 seconds

Add the salt and the potatoes and mix well on a slow heat until the potatoes are heated through and covered evenly by the colour of the turmeric

Now add the coriander and the tomatoes and mix well for a couple more minutes

You can add some butter to give extra shine and richness.

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Masala sautéed potatoes

In the west potatoes are seen as a main starch accompaniment to a protein dish, whereas in the sub continent potato dishes are often eaten with rice or bread. Potatoes are often fried in strips with a little turmeric and chilli and eaten with bread. At The Cinnamon Club we were keen to extend starch accompaniments to our dishes beyond just rice and breads and have adapted traditional sauté potatoes and given them the spice treatment!

5 large charlotte potatoes, peeled and slice in ½ cm discs

2 tbsp oil

1tsp cumin seeds

1 onion large chopped fine

½ tsp chili powder

½ tsp ground turmeric

1tsp ground cumin

½ inch long ginger chopped fine

2 green chillies chopped

1 red onion sliced into rings

1 tomato, deseeded and diced

25gm chopped coriander leaves

Method

To blanch the potatoes, boil them in 500ml of salted water (2tsp salt) with half of the turmeric for 5 minutes then strain and leave aside

Heat the oil in a pan; add the cumin seeds and when they start to crackle, add the onions and sauté until they start to turn golden brown.

Add the potatoes and sauté for a minute, adding the remaining half of the turmeric, the chilli powder, cumin powder and salt. You may sprinkle some water if the spice powders are burning.

Add the onion rings and stir quickly. When the onions starts to soften add the deseeded tomatoes and stir quickly. Sprinkle the ginger, chillies and the coriander.

Cook until the onion rings are starting to wilt and the potatoes are almost crisp.

(Above) Masala sautéed potatoes

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Maharashtrian lentil salad

60g whole green moong lentils

30g split yellow moong lentils

50 g cucumber finely diced

50 g carrot, finely diced

1 tbsp fresh green coriander

½ tsp salt

The juice of half a lemon

For tempering

1tbsp oil

¼ tsp mustard seeds

1 sprig of curry leaves

Method

Soak the lentils for 6 hours, then drain and cool.

Wash the lentils together, adding the vegetables,salt and lemon juice. To temper them, heat the oil in a pan and when hot add the mustard seeds. When they crackle, add the curry leaves and as they start to wilt, pour them on to the salad and mix.

(Above) Maharashtrian lentil salad

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So get the oven on, and if we’re all really lucky this summer even the barbeque! We’ll get a few recipe suggestions up online in case you need a little inspiration.