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From simple snacks, to family get togethers, and deliciously indulgent dinners, look no further for easy-to-follow recipes, ideas, hints, tips and inspiration on how to make the most of quality ingredients. Enjoy meals that are bursting with seasonal colour, flavour and potato perfection.

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CHEESY POTATO AND BEEF PIE

From the book 'Potato by James Martin'. "Think of a cottage pie on steroids and this is what you get. The Welsh rarebit can be made in advance, and either use it in this dish or on toast or smoked haddock."

LOADED POTATO SKINS WITH TOMAHAWK STEAK

From the book 'Potato by James Martin'. "I once went filming around America and this dish sums up a lot of what I ate – it’s food, but bloody tasty food, amazing meat with great filled potato skins and I love the addition of chipotle butter! This butter works with chicken, pork or just potato skins on their own."

LAMB HOT POT

From the book 'Potato by James Martin'.

DHAL WITH POTATOES AND SPINACH

From the book 'Potato by James Martin'. "There are so many versions of dhal, but over the years, this has become one of my favourites. The yellow split peas must be soaked overnight, and this dish is super-tasty served on its own as well as with added prawns or chicken. It’s also great served alongside fish if you want to bulk it out."

DIRTY FRIES

From the book 'Potato by James Martin'. "Just look at it – enjoy! A chef’s guilty pleasure…"

COQUILLES ST JACQUES

From the book 'Potato by James Martin'. "I used to take the mick out of French chefs saying this is their fancy fish pie, but it does taste bloody amazing! And just look at it… super indulgent, yes, but a classic that should never be forgotten."

BOMBAY POTATOES

From the book 'Potato by James Martin'. "The great Cyrus Todiwala, who is an amazing Indian chef and a good mate of mine, taught me this dish and I have made it ever since. The most important thing to remember is not to burn the spices while cooking, as the most common mistake people make is to add dry spices to a dry pan, which means they can burn."

BBQ PORK RIBS WITH SLAW AND JACKET POTATOES

From the book 'Potato by James Martin'. "This is one of the first ideas I had when I got involved with SpudULike – slow-cooked ribs with a nice slaw, served with beautifully cooked, fluffy jacket potatoes. For me, Marabel are the best baking potatoes you will find. At SpudULike we just prick them with a fork and cook them for 1 hour 20 minutes – no oil, no salt, just beautiful crispy skin and a creamy, buttery texture."

APPLE AND POTATO RÖSTI WITH BLACK PUDDING

From the book 'Potato by James Martin'. "The combination of these flavours really does work, simple grated apple and potato together with crème fraîche and egg yolk stops the rösti from becoming too fatty. People always have their favourite black pudding, but mine is from Laverstoke Park Farm, which you can buy online."

10-DAY FERMENTED POTATO BREAD

From the book 'Potato by James Martin'. "This was an idea we had in the restaurant and is a great recipe that came off the back of me messing around with soda bread, but it uses fermented potatoes, which alter the taste dramatically. I’ve served it with a salsa, but it is also great with hummus or a simple roasted red pepper dip."

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