Bashing new potatoes and grilling or roasting them is a very popular technique these days, and not surprising as they are delicious! But have you thought about sprinkling with spices and serving as part of a curry feast or spicy barbecue? Our photo above uses our Tikka blend - we saved a spoonful when we were grilling some chicken. Follow the basic recipe below, and upscale for more people serves 4

500g small new potatoes, similar in size, cooked
2-3 tbsp oil
1 tbsp spice blend

Use a large glass and press down on each potato until they are 1.5/2cm thick.
Put the oil in a roasting tin and place each potato in it, turning over so that the top is oily. Sprinkle the spices over each one.
Bake in a hot oven for about 40 minutes, turning once and sprinkling more spices with a little extra oil if you want them extra crispy.

Serve with Raita:

half a large pot of thick yoghurt
half a cucumber, roughly grated
1 tsp dried mint, 1 tbsp finely chopped fresh mint, or 1 tsp mint sauce
pinch garam masala or curry powder
salt

Place the cucumber in some kitchen roll and squeeze the liquid out.
Add to the yoghurt with the other ingredients, mix well and leave for a couple of hours for the flavours to develop.