List of spud recipes:

Very Tasty Potato Soup

Spicy wedges

Potato Bruschetta

Hearty Potato Bake

Potato Chaat

Mashed Potatoes and Leeks

Potato Stuffed Apples

Pots of Potato

Gratter Cakes

Sweet Potato and Coconut dip

Food Quiz

York Food, Drink and Leisure Guide
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The York Food and Drink Guide is produced by Stone Soup - the creators of York's :here magazine

The guide is published by Stone Soup. ISBN : 0-9541798-1-1

Ingredients
2 tbsps sunflower oil.
1 medium onion.
1 tsp whole cumin seeds.
1 tsp finely chopped fresh ginger.
1 chopped garlic clove.
1 finely chopped green chilies.
Quarter tsp turmeric.
500g Charlotte potatoes.
1 x 14oz can chick peas.
1 chopped fresh lemon and a handful of chopped coriander leaves to garnish.

Method

1. Heat the oil in a nonstick wok, add cumin seeds, ginger, garlic, chilli, onion and potato.
2. Fry over a very low heat for 10 mins.
3. Add drained chick peas and continue to cook until onions are soft and dark brown - almost caramelised - and potatoes tender.
4. When nearly ready, add turmeric and season to taste.
5. Garnish with lemon and coriander.

Tip: If potatoes are sticking to pan, add half a chopped tomato and a squirt of lemon juice.

Variations: Instead of chick peas, use garden peas or sweet corn. Yum!