through.
3 . Add the creamed corn, then add half the tinned sweetcorn and half the liquid it’s stored in. Heat through, then remove from the heat and blend with a stick blender until the chunks of potatoes have been fully blitzed and the soup is smooth. Add the remaining tinned sweetcorn and its liquid. Heat, taste and adjust the seasoning as necessary. Serve warm.
SPICY PANCAKES
MAKES 6 PANCAKES
These spicy pancakes are traditionally served for breakfast in India. I know some people might baulk at so much spice for breakfast but they are strangely addictive. There’s no reason why you shouldn’t have them for lunch or supper instead, washed down with beer instead of chai.
1–2 tsp cumin seeds
Olive oil, for frying
½–1 green chilli, deseeded and finely chopped, to taste
2 garlic cloves, peeled and finely sliced
3cm piece of fresh root ginger, peeled and finely chopped or grated
125g plain flour
1 large egg
275ml whole milk, plus an extra 1–2 tbsp
Sea salt and freshly ground pepper
FOR THE SPICED POTATO FILLING
Olive oil, for frying
1 tsp mustard seeds
½ onion, peeled and thinly sliced
1 tsp ground turmeric
4–6 cold, peeled boiled potatoes, roughly chopped
TO SERVE
6 tbsp natural yoghurt
2 tbsp chopped coriander
1 . Toast the cumin seeds with a pinch of salt in a dry, medium-hot pan for about 1 minute until aromatic. Add a dash of oil and sauté the chilli, garlic and ginger for a further 2 minutes until softened. Remove from the heat.
2 . Put the spice/garlic mix into a bowl. Sift in the flour, season and make a well in the middle, then break in the egg and add half of the milk. Whisk the flour into the egg slowly until well incorporated, then gradually add the remaining milk. Continue whisking until the mixture is smooth and has the consistency of double cream. Whisk in 1 teaspoon of oil, then taste and adjust the seasoning if necessary. Leave the batter to rest for 10 minutes.
3 . Meanwhile, make the spiced potato filling. Heat a little oil in a large frying pan over a medium heat, add the mustard seeds and cook for 1–2 minutes until the seeds begin to pop. Add the onion and cook for 5 minutes until soft and golden brown. Stir in the turmeric and cooked potatoes and season, adding a dash of olive oil if necessary to aid frying. Fry over a medium heat for 3–4 minutes until softened and heated through. Leave to one side while you cook the pancakes.
4 . Heat a large, wide frying pan, then add a little oil. If the batter has thickened too much, add a tablespoon or two of milk. Pour in a ladleful of batter and tilt the pan to spread the batter out. Cook for a minute on one side until golden and crisp, then flip the pancake and continue to cook for a further minute until cooked through. Keep warm while repeating with the remaining batter.
5 . Mix the yoghurt and coriander together and season to taste.
6 . To serve, place a large spoonful of the potato filling in the middle of each pancake, adding a dollop of the yoghurt if you like, then roll up into a sausage shape.
GRILLED CORN WITH
CHIPOTLE CHILLI BUTTER
SERVES 4
We’re switching continents here and going to Mexico, where you’ll find street vendors selling grilled sweetcorn on every corner. Chipotles are smoked and dried jalapeño peppers with a sweet, earthy flavour, and Lancashire cheese has just the right milkiness to tame the mild heat.
Olive oil, for frying
4 whole corn on the cob, husks removed
80g butter, softened
1–2 dried chipotle chillies, rehydrated and finely chopped
2 tbsp chopped coriander leaves
4 tbsp crumbled Lancashire cheese
Sea salt and freshly ground black pepper
Lime wedges, to serve
1 . Heat a large, heavy-based frying pan over a medium heat. Add a little oil and gently cook the cobs in the pan for about 5 minutes until coloured and lightly charred all over. Add 3–4 tablespoons of water to the pan and continue to cook over a medium heat for about 8 minutes until the liquid has evaporated
3 . Add the creamed corn, then add half the tinned sweetcorn and half the liquid it’s stored in. Heat through, then remove from the heat and blend with a stick blender until the chunks of potatoes have been fully blitzed and the soup is smooth. Add the remaining tinned sweetcorn and its liquid. Heat, taste and adjust the seasoning as necessary. Serve warm.
SPICY PANCAKES
MAKES 6 PANCAKES
These spicy pancakes are traditionally served for breakfast in India. I know some people might baulk at so much spice for breakfast but they are strangely addictive. There’s no reason why you shouldn’t have them for lunch or supper instead, washed down with beer instead of chai.
1–2 tsp cumin seeds
Olive oil, for frying
½–1 green chilli, deseeded and finely chopped, to taste
2 garlic cloves, peeled and finely sliced
3cm piece of fresh root ginger, peeled and finely chopped or grated
125g plain flour
1 large egg
275ml whole milk, plus an extra 1–2 tbsp
Sea salt and freshly ground pepper
FOR THE SPICED POTATO FILLING
Olive oil, for frying
1 tsp mustard seeds
½ onion, peeled and thinly sliced
1 tsp ground turmeric
4–6 cold, peeled boiled potatoes, roughly chopped
TO SERVE
6 tbsp natural yoghurt
2 tbsp chopped coriander
1 . Toast the cumin seeds with a pinch of salt in a dry, medium-hot pan for about 1 minute until aromatic. Add a dash of oil and sauté the chilli, garlic and ginger for a further 2 minutes until softened. Remove from the heat.
2 . Put the spice/garlic mix into a bowl. Sift in the flour, season and make a well in the middle, then break in the egg and add half of the milk. Whisk the flour into the egg slowly until well incorporated, then gradually add the remaining milk. Continue whisking until the mixture is smooth and has the consistency of double cream. Whisk in 1 teaspoon of oil, then taste and adjust the seasoning if necessary. Leave the batter to rest for 10 minutes.
3 . Meanwhile, make the spiced potato filling. Heat a little oil in a large frying pan over a medium heat, add the mustard seeds and cook for 1–2 minutes until the seeds begin to pop. Add the onion and cook for 5 minutes until soft and golden brown. Stir in the turmeric and cooked potatoes and season, adding a dash of olive oil if necessary to aid frying. Fry over a medium heat for 3–4 minutes until softened and heated through. Leave to one side while you cook the pancakes.
4 . Heat a large, wide frying pan, then add a little oil. If the batter has thickened too much, add a tablespoon or two of milk. Pour in a ladleful of batter and tilt the pan to spread the batter out. Cook for a minute on one side until golden and crisp, then flip the pancake and continue to cook for a further minute until cooked through. Keep warm while repeating with the remaining batter.
5 . Mix the yoghurt and coriander together and season to taste.
6 . To serve, place a large spoonful of the potato filling in the middle of each pancake, adding a dollop of the yoghurt if you like, then roll up into a sausage shape.
GRILLED CORN WITH
CHIPOTLE CHILLI BUTTER
SERVES 4
We’re switching continents here and going to Mexico, where you’ll find street vendors selling grilled sweetcorn on every corner. Chipotles are smoked and dried jalapeño peppers with a sweet, earthy flavour, and Lancashire cheese has just the right milkiness to tame the mild heat.
Olive oil, for frying
4 whole corn on the cob, husks removed
80g butter, softened
1–2 dried chipotle chillies, rehydrated and finely chopped
2 tbsp chopped coriander leaves
4 tbsp crumbled Lancashire cheese
Sea salt and freshly ground black pepper
Lime wedges, to serve
1 . Heat a large, heavy-based frying pan over a medium heat. Add a little oil and gently cook the cobs in the pan for about 5 minutes until coloured and lightly charred all over. Add 3–4 tablespoons of water to the pan and continue to cook over a medium heat for about 8 minutes until the liquid has evaporated
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