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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Green Barbecue

Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer

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Gunpowder Potatoes with Fennel Seeds, Chilli, Coriander and Cashews

Introduction

This might be one of my favourite dishes – beautifully spiced potatoes with crisp cashews, sharp with lemon. Consider doubling the quantities if you’re inviting potato fiends over, or, like the family in The Tiger Who Came to Tea, you’ll have none left. This is also wonderful with a tablespoon of butter added just before serving and a handful of off-piste grated Cheddar (for non-vegans).

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Ingredients

small roasting potatoes, e.g. Albert Bartlett Apache, halved
olive or neutral oil
garlic, grated
fresh ginger, grated
fennel seeds, crushed
coriander seeds, crushed
black peppercorns, crushed
cumin seeds, crushed
chilli powder
sea salt flakes
red onion, thickly sliced
ground cumin
ground coriander
lemon, juice only
red chilli, finely sliced
fresh coriander leaves
cashews, toasted

Preview

This recipe is a preview

Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer

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From the book: The Green Barbecue

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