This is really simple, inspired by Madhur Jaffery’s ‘Black pepper potato’ recipe it goes wonderfully with either curries and western dishes.

The recipe is simple, you will need:

• 3-4 medium potatoes cooked in their skin and left to go cold
• 75g Pork dripping, goose fat or any other decent oil (use less if you like)
• 2 tsp black peppercorns coarsely cracked
• 1 tsp sea salt
• A good handful of frozen peas (optional)
• Small bunch of coriander (or parsley)

Now…

1. Preheat the oven to high, just like you would for roasties
2. When the oven’s hot, add the oil in a roasting tray to heat it up
3. Meanwhile peel and dice the cold otatoes into 1-inch cubes
4. Bring out the hot oil and place it on a burner on the hob to maintain the heat, add the potatoes and mix well to cover them all in fat.
5. place in the over for 5 minutes until they begin to form a very light crust
6. Then remove and (again on a burner) add the pepper and mix gently
7. Cook for about 25 minutes on a very high heat or until they are crispy
8. Just before they’re ready, blanch the peas in boiling water for two minutes
9. Remove spuds from oven, place on kitchen paper – add the salt
10. Drain the peas, chop the herbs and add them just before serving.

This dish can also be cooked in a large frying pan or wok instead of the oven.