During the week I write about food, on the weekends I grow it! And nothing makes me happier. I may work in the kitchen all day, but it’s the garden that’s taught me the most about food. Truly understanding seasonality, quality, variety and nutrient profile, respecting how precious food really is and giving thought to the soil it grows in, the farmers that tend to it, the bees that pollinate it, the animals that contribute the fertiliser. Tomato and basil make the perfect pair in the kitchen, but did you know planting basil around tomato plants is a natural way to deter pests (and very effective in my experience!).

This past weekend I harvested 15kgs of potatoes, 5kgs of honey, eggs, dahlias, zucchini, eggplant, lettuce, basil, parsley, strawberries and tomatoes 😍 (I made a quick video in my instagram stories showing the honey harvesting step-by-step – check it out in my Instagram highlights!). 🥬🐝💕🐥🐛🍎

I took red, purple and kipfler potatoes them straight into the kitchen and roasted them up with Indian-inspired spices and lots of olive oil (all mixed through in the Thermomix!). Once they were hot and crispy I tossed through some currants for sweetness. They were divine…. a little sweet, a little spicy, a little salty, soft on the inside, some little crispy bits on the outside. So of course, I wanted to share the recipe with YOU! Now, of course, you may not have your own freshly harvested red and purple potatoes, but I reckon some kipflers from a market or farmers market will be just as good! And if you’re interested in growing potatoes, you can buy ‘potato sacks’ and literally grow them on the patio. How much fun would that be!

This recipe is:

+ vegetarian
+ vegan
+ dairy free
+ gluten free
+ soy free
+ nut free
+ egg free
+ serves 4

Ingredients

40g olive oil
2 tsp salt flakes
1.5 tsp coriander seeds
1.5 tsp cumin seeds
1 tsp curry powder
1 tsp ground turmeric
1 tsp chilli flakes (optional)
1kg mixed potatoes, cut into bit-size pieces (or just kipfler potatoes)
60g currants

Method

1. Preheat oven to 210°C.

2. Place oil, salt, coriander seeds, cumin seeds, curry powder, turmeric and chilli flakes in TC bowl, mix for 5 seconds, speed 7.

3. Add potatoes, mix for 10 seconds, reverse speed 2. Transfer to a large baking tray (or two smaller ones) lined with a silicone baking mat and roast for 25 minutes.

4. Remove from oven and toss through currants. Serve immediately, or fridge for later (they’re also delicious cold in lunchboxes and salads!).

Another simple, delicious, fresh recipe for you to cook in your Thermomix or thermo cooker! Just like the 93 recipes in my latest cookbook Thermo Cooker Fresh Favourites – this book is all about fresh, but also all about flavour! There are tasty pizzas, curries, cakes, soups, salads, breads, drinks and more, all with fresh twists and all sure to satisfy. And with freezer-friendly meals, fermenting and preserving recipes and ways to use up leftovers, you’ll be eating better, saving money, wasting less food and doing your bit for the environment with these quick and fuss-free recipes.

Let me show you how to get the most out of your thermo cooker, using it to cook tasty and nutritious fresh food for you and your family ❤️