BOMBAY POTATOES (35G)

This is a potato dish that doesn’t make a scene. No fanfare, no edible flowers, no micro-this or foam-that. Just spuds. Honest, floury or waxy little things, cubed like they’ve got somewhere to be, slung into a tray with a scrap of onion and a fistful of spice, then glossed in oil or ghee, depending on your persuasion. Half an hour later, they emerge bronzed, crisp at the corners, sighing with warmth.

It’s the kind of thing you can eat with anything or nothing. A curry’s wingman. A roast’s quiet overachiever. Or eaten off the tray with your fingers, standing at the counter, too impatient for cutlery – the way all good food is first encountered.

The spices are the real point here – fresh enough to raise an eyebrow, not the tired, anonymous sawdust tins you bought during former years. They cut through with clarity. They remind you why people once risked ships and empires for this stuff.

There’s a QR code on the back leading to a recipe, though you probably won’t need it after the first time. It’s that kind of dish – casual, dependable, possibly habit-forming.

Also: Vegan and Coeliac friendly. Saintly on paper, decadent in practice.

And if you fancy swapping in some beetroot, sweet potato or parsnip – go on. Potatoes aren’t jealous.

Recipe: Bombay Potatoes

Recipe: Bombay Aloo Soup

Recipe: Spiced & Pickle Salad

Recipe: Viceroy's Winter Vegetables

Ingredients: Black MUSTARD Seed, Turmeric, Salt, Nigella Seed, Coriander, Cumin, Indian Bay Leaf, Black Pepper, Curry Leaf

Allergens: see ingredients in BOLD