Off with a bang

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I worked once for Vivek Singh, chef of the Cinnamon Club and Cinnamon Kitchen and regular on Saturday Kitchen. He’s a brilliant chef – we’ve run coverage of his excellent cookbooks on the site previously and his recipes (link to a recipe). A friend recently told me that he had been developing a new range of Indian-inspired sausages and being a banger fan I couldn’t resist. Bangra bangers (I kid you not) are perfect for the barbecue and well worth checking out – they should be in your local supermarket.

To go with them I cooked up a crunchy, spicy treat taking advantage of delicious Jersey Royals.

Here’s my recipe for crushed potatoes with chilli,
coriander and tomatoes.

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