- 6 medium potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
For the tandoori paste
- 150ml Greek yogurt
- 1½ tsp each garam masala and cumin powder
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1½ tsp each garlic and ginger paste (see instructions below)
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- ½ tsp red chilli powder
- 2 tsp lemon juice
- 1 tbsp vegetable oil
For the filling
- 4 tsp lemon juice (or to taste)
- 200g ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- 3 spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 green chillies, finely chopped
- small bunch coriander, finely chopped
- 1½ tsp cumin powder
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 1¼ tsp freshly ground black pepper
- handful cashews, roughly chopped
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
- 4 tsp vegetable oil
Heat oven to 190C/170C fan/gas 5. Slice the rounded ends off the potatoes, then use an apple peeler and small knife to hollow out the potato, leaving a 1-2cm edge all the way around.
Mix together the ingredients for the paste and the ingredients for the filling, seasoning both mixtures – I tend to over-season both mixtures as the potato will absorb some of the salt.
Fill the potatoes with the ricotta mixture, then coat in the paste. Sit the potatoes in an ovenproof dish, spoon any remaining paste on top, then cook for 50 mins-1 hr until the potato is soft when pierced with the tip of a knife. Serve thickly sliced with a salad of tomato, onion and coriander.
To make garlic or ginger pastes, finely grate garlic or ginger, or whizz in a food processor with a little water. Fresh pastes will keep in an airtight container in the fridge for a week, or can be frozen in ice-cube trays.