So then, the humble potato - what a fantastically diverse ingredient it can be. Chipped, mashed, roasted, baked or boiled, all are delicious but here are a few ways of adding a little pizazz into Bombay mash - all the flavours of Bombay potatoes but dressed up as a silky, sophisticated mash - the perfect accompaniment to a braised lamb shank and some minty peas
1 3/8 tsp mustard seeds 3/4 tsp Kashmir powder A big pinch of curry leaves 1/2 tsp turmeric 1/8 tsp asafoetida 1 onion - roughly chopped 1kg floury potatoes - peeled and chopped into chunks 3 tomatoes - roughly chopped Butter Boil the potatoes in plenty of salted water until soft. Fry the spices in 2 tbsp of oil until the seeds just start to pop and jump around. Add the onions and cook until soft and beginning to brown. Add the tomatoes and cook for another 5 minutes until soft. Drain the potatoes, add back to the pan. Mash well with a large knob of butter. Stir in the spiced onion and tomato mixture. Long pepper dauphinoise - serve with a simply grilled steak and crunchy green salad 1kg floury potatoes - peeled and thinly sliced 300ml of double cream 200ml of milk 5 long peppercorns - finely ground 1 tsp salt
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