potatoes     aloo gobi (spicy potatoes and cauliflower) Fire up your taste buds.       INGREDIENTS (SERVES 4-6) 1 tbsp vegetable oil 1 tsp cumin seeds 2 green chillies, sliced 5cm piece of fresh ginger, peeled and finely shredded ½ tsp turmeric 1½ tsp ground coriander Salt to taste 300g new potatoes, peeled and quartered 1 small head of cauliflower, cut into florets 1 tsp garam masala A bunch of coriander leaves   DIRECTIONS 1 Heat the oil in a pan and fry the cumin seeds for 30 seconds. Lower heat, add the chillies and ginger, and stir-fry until fragrant     2 Add turmeric, ground coriander and salt. Stir to mix. Add the potatoes and cauliflower and stir to coat spices evenly.     3 Add a splash of water and cook over low heat until vegetables soften, about 20 min, stirring occasionally. If the pan gets dry, add a splash of water at a time.     4 Turn up the heat and gently toss the vegetables in the pan to dry off excess water     5 Stir in the garam masala and serve hot, garnished with coriander leaves.             vichyssoise (chilled leek and potato soup) A rich and aromatic vegetable broth.       INGREDIENTS (SERVES 4) 40g butter 2 leeks, white part only, cut in half and thinly sliced 1 white onion, peeled and thinly sliced 2 russet potatoes, peeled and diced ½ tsp salt 1 litre chicken stock ¼ cup whipping cream Freshly grated nutmeg Freshly ground black pepper A handful of chopped chives   DIRECTIONS 1 In a pot, heat the butter and fry the leeks and onion over medium-low heat until very soft, about 20 min. Don’t let them brown. Add the potatoes and salt, and stir for a min.     2 Add the chicken stock and bring to a boil. Lower heat and let it simmer for 30-40 min, or until the potatoes are soft.     3 Let the soup cool, then use a hand blender to puree till smooth, or pour into a blender.     4 Stir in the cream and mix well. Add nutmeg and pepper.     5 Chill for at least four hours. Sprinkle with chopped chives before serving.

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