Recipe: Bombay Potatoes

Bombay Potatoes

  • Servings: 2
  • Difficulty: easy
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Ingredients (can be easily doubled)

  • 3 medium potatoes, peeled & cut up into small cubes
  • 1 tbsp oil
  • 1 tsp chilli powder
  • 1/2 tsp turmeric
  • 2 tsp Panch Phoron

Heat the oil in the pan & add the potatoes. Let them cook until they are starting to brown then turn them over.

Two minutes after turning the potatoes, add in the chilli powder & turmeric & ensure all potatoes are coated. Allow to cook for another 2 minutes.

Sprinkle the Panch Phor0n over the potatoes & stir well. Allow to cook until the potatoes for another minute & serve immediately.

Bombay Potatoes

Recipe: Turkey Meatballs with Tomato Chipolte Sauce

I will apologise in advance for:

  1. The lack of posts as I have broken my elbow so have had to learn to type one handed, which is not very productive!
  2. Spelling errors (see above)
  3. The quality of the photos are not great as I took them on my phone, one handed. Lesson learnt & the camera will be brought out for all future pictures!

Turkey Meatballs with Tomato Chipolte Sauce

  • Servings: 3-4
  • Difficulty: easy
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  • 500g Turkey Mince
  • Breadcrumbs of 2 slices of bread
  • 2 red onions
  • 1 thinly sliced Orange or Yellow Pepper
  • Small bunch of coriander
  • 2 garlic cloves (crushed)
  • Small packet of passata (400ml / 500g)
  • Chipoltes in adobo (you can buy from delis) or store bought chipolte paste
Macros Calories Carbs Fat Protein
Per serving, based on 4 servings 315 12 17 28


First up is assembling the meatballs. To do this, you need to finely chop the top part of the coriander, leaving the bulk of the stems aside. I used my food processor for this but you can easily use a knife. In terms of how fine, it’s a personal thing as I don’t mind the leaves not being too fine which is how I left them. You will also need to finely chop 1/4 of an onion but I would recommend making this as fine as you can.

Throw together the coriander, onion. turkey mince, breadcrumbs & egg into a large bowl. Using your hands mush together so that it’s all combined.

BowlMix it up

Once combined, it’s time to roll! Depending on how big you want your meatballs & how many mouths you are feeding, roll the meatballs into even sized balls. The recipe can generate about 16 meatballs, although as you can see on the picture, ours were on the large size!


Using either a little oil or oil spray, brown the meatballs in a frying pan. Set aside once browned.

browned meatballs

Put the meatballs aside, finely chop the coriander stalks & finely slice the red onions. Cook these along with the garlic & peppers for 5 minutes.


The next part depends on whether you are using paste or chipoltes and your spice preference. If you’re not a big fan of heat, add a tablespoon of paste or the adobo sauce. If, like us, you like heat, add more. We used chipoltes in adobo & whizzed up 2 of them, along with some sauce to use. Add this along with the passata to the pot.


Add in 100ml of water to the sauce & simmer for 10 minutes.

Throw in the meatballs (not literally or they will break) & make sure they are coated in the sauce. Leave to cook for 5 minutes.


You can serve the meatballs with spaghetti, rice or since they are so full of flavour, you can eat them on their own!


What’s Cooking? – Autumnal Bakes

The title is a work in progress but I’ve decided to do a weekly article about what I’ve been up to in the kitchen. It will also encourage me to keep trying out new recipes!

This weekend I had a fair so decided to try out some seasonal recipes I haven’t made before. With autumn in full swing now, there is a big focus on warm & inviting spiced flavours like ginger & cinnamon. That got me thinking about what to try out that would keep with the season. With Halloween around the corner, I remembered a skeleton cookie cutter I was given as a present for my birthday last year. Not only would it be spooky but I could try out a gingerbread recipe with it. The cookies were a hit at the fair & I’ll admit to nibbling on one when I was decorating them! The cookies are available to order as part of my Halloween bakes (see facebook for more details) & I’ll also have them with me this weekend at the Urban Market in Drygate along with more seasonal goodies.

Skeleton Gingerbread Men

One nation that gets Autumnal flavours right is America. When I was over there a few years ago, I tried a pumpkin spiced doughtnut & the memory of it had stayed with me. I picked up a tin of Libby’s pumpkin puree in Tesco last week but want to find the right recipe for it before cracking it open. Another American favourite of mine is pecan pie with its treacle & nutty flavours. Pie-making is another baking area I hadn’t ventured so gave it a shot at creating a pecan pie. From the pic you can see the pie turned out well! The one thing I need to work on, and this is my own criticism, is to make sure the filling is all the way to the bottom as it was a but pastry heavy at the bottom. Oh and the neatness of the edges…

Pecan Pie

As I mentioned in a previous post, I’m an official blogger for this week’s BBC Good Food Show at the SECC. As part of it, I was sent over some recipes that will feature in the free show guide to try out in advance. Given that last week was the final of the Great British Bake Off, I opted to try Mary Berry’s Raspberry & Apple muffins. They were, as Mary would say, a treat & I’ll admit that I munched on not long after it came out of the oven for my breakfast at the weekend!

Mary Berry's Raspberry & Apple Muffins

  • Servings: 12-15
  • Difficulty: easy
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  • 85g Unsalted Butter
  • 250g Self-Raising Flour
  • tsp Baking Powder
  • 45g Ground Almonds
  • 1 1/2 tsp Ground Cinnamon
  • 115g Caster Sugar
  • 2 Large Eggs
  • 250g Plain, full fat yoghurt
  • tbsp milk (either full fat or semi-skimmed)
  • 175g raspberries
  • 1 eating apple cut into 1cm pieces
  • For the glaze: 2 tbsp caster sugar &  tbsp orange juice

Preheat the oven to 200C/fan 180C/400F/Gas Mark 6. Line 12 muffin holes with paper cases. Melt the butter in a pan & set aside to cool.

Melting butter

Tip the flour, almonds, sugar, baking powder & cinnamon into a bowl & mix together. In another bowl, beat the eggs & add the yoghurt, milk & cooled butter. Stir this mixture into the flour mixture & then add the raspberries & apples to make a light mixture.

Raspberry Apple Muffins

Spoon the mixture into the muffin cases & bake in the oven for 25 minutes until well risen & firm to touch.

For the glaze, warm the sugar & orange juice in a pan over a low heat. Once the sugar has dissolved, turn the heat up & let the mixture bubble for 30 seconds so that it turns a bit syrupy.


Remove the muffins from the oven & let them cool in the muffin trays for 1-2 minutes before moving to a wire rack. Whilst they are still warm, brush the muffins with the glaze. (Tip – if you don’t have a pastry brush, you can use a teaspoon to drizzle the glaze)

Raspberry & Apple Muffins