Delicious UK - (12)December 2020

THE NEW ON-TREND

N IBBLES,

STARTERS

AND SIDES

64 deliciousmagazine.co.uk

Gunpowderpotatopuffs

MAKES15-16.HANDS-ONTIME 30 MIN,

OVENTIME20-25MIN,PLUSCHILLING

MAKE

AHEAD

Cover leftovers and keep chilled

for up to 2 days. Warm to serve.

Or open freeze, then wrap and

keep in the freezer for up to 3 months.

Defrost, then reheat until piping hot.

Peel and chop 300g floury potatoes into

2cm pieces, put in a pan of salted water,

then boil for 5 minutes or until just

tender. Drain and leave to steam dry. Melt

25g butter in a pan and gently fry 1 tsp

each crushed coriander seeds, cumin

seeds and fennel seeds until fragrant.

Add the potatoes and mix to a rough mash,

then leave to cool. Stir in 3 chopped

spring onions, 1 chopped green chilli,

a handful of chopped fresh coriander

and plenty of salt and pepper.

Roll out a 500g puff pastry block on a

floured surface to about 3mm thick, then

stamp out 15-16 x 10cm circles, re-rolling

as needed. Put 1 tbsp potato mixture in

the centre of each one, brush the pastry

edges with beaten egg, then fold in half

to enclose the filling. Press the edges with

a fork to seal. Brush with more beaten

egg and sprinkle with nigella seeds.

Chill for 20 minutes, then bake at

200°C/180°C fan/gas 6 for 20-25 minutes

until golden and puffed. Serve with

mango chutney for dipping.

PER SERVING (FOR 16) 152kcals, 9.2g fat

(4.6g saturated), 2.8g protein, 13.8g carbs

(0.6g sugars), 0.4g salt, 1.2g fibre

Here’s a sprinkle of inspiration

from our little black book of food

trends to update your festive table

for 2020. What’s inspiring you:

the retro Indian café trend, the

miso-in-everything trend – or

just a new riff on an old (sausage)

favourite? Mix and match for

a welcome burst of big flavours

RECIPES AND FOOD ST YLING SOPHIE AUSTEN-SMITH PHOTOGRAPHS MAJA SMEND STYLING TONY HUTCHINSON

Bombay

café

TREND

THE NIFTY

NIBBLES