potatoes with ginger and garlicrating:
I'm going to leave the quantities blank, as everyone has their own idea about spices.
potatoes, boiled in their jackets, cooled, and cut into 2cm cubes
a lump of fresh ginger
some cloves of garlic
about 1 tbsp ground nut oil
Put the garlic and ginger in a liquidiser and add about 3 tbsp of water; whizz it up.
Heat the oil in a pan - we use a wok. When it's hot, add about 1 tsp of fennel seeds, and cook until they sizzle.
Add the garlic/ginger/water mix - stand back, because it will sizzle. Cook that down for a few minutes to reduce it.
Add the potato to the wok, and stir it about for about 7 minutes. It won't look very inspiring until towards the end, when you are left with a garlicy gingery crusty load of spuds, which are utterly lovely.