What happens when you blend, beautifully, cuisines and flavours from different cultures? In the hands of Ravinder Bhogal, master of the art form, the result is a sublime, cosmopolitan spread fit for the most special Easter weekend gathering
Smashed potatoes with crème fraîche, chives and roe
Serves 6
Hands-on time 10 min
Oven time 40 min
Simmering time 20 min
MAKE AHEAD
Boil and smash the potatoes up to a day in advance and keep them in the fridge. They may need an extra 5 minutes in the oven if cooking from chilled.
KNOW-HOWLa ratte are small, long, knobbly potatoes first grown in France. You can buy them in Waitrose or use anya (from Sainsbury’s) or pink fir, which are similar.
• 500g small potatoes (ideally
la ratte)
• Olive oil to drizzle
• 100ml crème fraîche
• 50g jar salmon or trout roe
or caviar
• 4 tsp finely chopped chives
1 Bring a large pan of salted water to the boil and add the potatoes. Cook for 15-20 minutes or until just tender. Drain well and put them back in the pan. Heat for 2 minutes to ensure they’re very dry.
2 Heat the oven to 200°C fan/gas 7. Lay the potatoes on a baking sheet then, using the base of a bowl, flatten them so they are still holding together but smashed, slightly cracked and flat on top. Season with salt, drizzle with oil, then roast for 35-40 minutes until crisp and dark golden brown.
3 Transfer the hot potatoes to a platter and spoon a little crème fraîche on each one. Top with roe or caviar, then scatter over the chives.
Per serving 144kcals, 8.2g fat (4.8g saturated), 4.1g protein, 13g carbs (1.4g sugars), 0.6g salt, 1.5g fibre
Cauliflower houmous with pink pickled onions and pickled cauliflower
Serves 6 Hands-on time 25 min, plus cooling and at least 24 hours pickling Oven time 35 min
MAKE AHEADYou need to make the pickled cauliflower at least 24 hours ahead but it will keep in a sterilised jar for up to a month. You can make the pickled onions and houmous up to 24 hours in advance.
KNOW-HOWLavosh (or lavash) is a crisp-baked flatbread from the Middle East. You can buy a version from ottolenghi.co.uk
• ½ small cauliflower, cut into florets
• 50ml extra-virgin olive oil
• 400g tin chickpeas, drained
• ½ tsp ground cumin
• ½ tsp ground coriander
• Finely grated zest and
juice 1 lemon
• 1 large garlic clove, smashed
