4 chicken breasts, cut into chunks
500g new potatoes
1 large bunch mint
1 large bunch dill
1 large bunch basil
200ml thick Greek natural yoghurt
Juice of 2 limes
Salt and pepper
25ml olive oil
In a food processor blitz the herbs, 25ml olive oil, lime juice yoghurt and seasoning. Coat the chicken pieces in the marinade for 20 minutes or and leave overnight in the fridge. You can also coat the chicken just before cooking.
Place the new potatoes in a pan of cold water add a pinch of salt and bring to the boil and cook for 6 minutes. Drain and leave to cool, this will half cook them.
Alternate the chicken pieces and par cooked potatoes on lightly oiled metal skewers
BBQ or place under a hot grill on an oiled tray for 15 minutes until lightly charred.
Remove the leaves from the little gem and place into a bowl with the chopped tomato cucumber and drizzle with olive oil and season. Mix and place onto serving plates with the lime cut in quarters, add the cooked chicken skewers and serve.
4 small little gem lettuces or salad leaves depending on season
4 tomatoes, cut into chunks
½ cucumber, cut into chunks
4 limes, cut into quarters
4 medium potatoes, cut into wedges - around 8-10 per potato
2tbsp olive oil
2 cloves of garlic, crushed
250g lean beef mince
1tbsp Sweet chilli sauce
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
1 red onion, thickly sliced
1 pot of shop bought salsa
Preheat the oven to Gas Mark 6, 200ºC, 400ºF.
Add the chilli sauce and some seasoning to the mince and shape into 10-12 balls.
Place the onions, peppers and potato wedges onto 1 or 2 baking trays, add oil and combine ingredients together to coat. Spread the ingredients out into a single layer on the baking tray(s) and then add the meatballs.
Place in the preheated oven for 20-25 minutes until tender and golden and then serve as a pile with tomato salsa and salad leaves.
2 x 225g potatoes scrubbed
1 x 5ml spn (1 tsp) vegetable oil
125g (4oz) button mushrooms finely chopped
4 rashers British bacon de-rinded
50g (1oz) Cheshire cheese crumbled
Black pepper freshly ground
Place the potatoes in a pre-heated oven at 200°C/400°F/Gas Mark 6, for 1 hour or until soft.
When the potatoes are ready, heat the oil and gently fry the mushrooms for 3-4 minutes then set aside.
Either place the bacon under a pre-heated grill and cook for 2-3 minutes on each side or dry fry for 4-5 minutes. Cool slightly and roughly chop.
When cooked halve the potatoes lengthways and scoop out the flesh.
Mash the potato and combine with half the grated cheese and bacon and season to taste.
Place the mushrooms in the potato shells, pile on the potato mixture, sprinkle with the remaining cheese and return to the oven for 10-15 minutes until the top is lightly browned and the cheese is melted.
Find these and other recipes at www.manyfacesofpotatoes.com.