ROAST POTATOES IN FRYING PAN RECIPES

Preheat the oven to 200°C/180°C fan/gas mark 6. Heat the oil in a large, non-stick frying pan over medium-low heat and cook the onion, celery and carrots for about 6 minutes until softened. Add the garlic and cook for a further minute. Increase the heat to medium-high, add the mushrooms and cook for a further 6 minutes.

Toast the nuts in the oven for 7 minutes. Set aside to cool. Then whizz in the food processor until coarsely ground.

Meanwhile, cook the red lentils according to the packet instructions. Drain well, then whizz in a food processor.

Combine the nuts, lentils and crumbled cooked chestnuts with the sautéed vegetables. Season to taste and leave to cool.

Once the mixture has cooled, roll out the puff pastry and leave on its paper. Form the mixture into a loaf that is about 3cm shorter than the width of the pastry. Lay the filling on the left-hand side, leaving a boarder of 1.5cm on the top and bottom, then fold the other half of the pastry over the filling and press down to encase it completely.

Brush the pastry with the almond milk, then place on a baking sheet and bake in the oven for 45-50 minutes, until the pastry is nice and golden.

1. Peel the ginger and garlic, chop the tomatoes, then place in a blender and blitz until smooth. Chop the potatoes into 5cm chunks.
2. Pour 2 tablespoons of vegetable oil into a large non-stick frying pan over a medium–high heat. Add the potatoes and cook for 10 minutes, or until golden, gently squishing them with a potato masher to increase the surface area and give you more crispy bits.
3. Trim and roughly chop the spring onions, and deseed and finely slice the chilli (how much you use depends on how hot you like it!). Pick the coriander leaves and reserve, then finely chop the stalks.
4. Add the cumin and mustard seeds to the pan and cook for 1 minute, until the cumin starts to darken. Add the spring onion, chilli and coriander stalks and cook for 2 minutes, then add the blitzed ginger mixture, the rest of the spices and a pinch of seasoning. Sauté for 4 to 5 minutes, or until fragrant.
5. Serve the crispy Bombay potatoes with dollops of yoghurt, and the coriander leaves scattered over.

Preheat the oven to 200°C/180°C fan/gas mark 6. Heat the oil in a large, non-stick frying pan over medium-low heat and cook the onion, celery and carrots for about 6 minutes until softened. Add the garlic and cook for a further minute. Increase the heat to medium-high, add the mushrooms and cook for a further 6 minutes.

Toast the nuts in the oven for 7 minutes. Set aside to cool. Then whizz in the food processor until coarsely ground.

Meanwhile, cook the red lentils according to the packet instructions. Drain well, then whizz in a food processor.

Combine the nuts, lentils and crumbled cooked chestnuts with the sautéed vegetables. Season to taste and leave to cool.

Once the mixture has cooled, roll out the puff pastry and leave on its paper. Form the mixture into a loaf that is about 3cm shorter than the width of the pastry. Lay the filling on the left-hand side, leaving a boarder of 1.5cm on the top and bottom, then fold the other half of the pastry over the filling and press down to encase it completely.

Brush the pastry with the almond milk, then place on a baking sheet and bake in the oven for 45-50 minutes, until the pastry is nice and golden.

1. Peel the ginger and garlic, chop the tomatoes, then place in a blender and blitz until smooth. Chop the potatoes into 5cm chunks.
2. Pour 2 tablespoons of vegetable oil into a large non-stick frying pan over a medium–high heat. Add the potatoes and cook for 10 minutes, or until golden, gently squishing them with a potato masher to increase the surface area and give you more crispy bits.
3. Trim and roughly chop the spring onions, and deseed and finely slice the chilli (how much you use depends on how hot you like it!). Pick the coriander leaves and reserve, then finely chop the stalks.
4. Add the cumin and mustard seeds to the pan and cook for 1 minute, until the cumin starts to darken. Add the spring onion, chilli and coriander stalks and cook for 2 minutes, then add the blitzed ginger mixture, the rest of the spices and a pinch of seasoning. Sauté for 4 to 5 minutes, or until fragrant.
5. Serve the crispy Bombay potatoes with dollops of yoghurt, and the coriander leaves scattered over.