Gujarati potatoes | For potato lovers who like a hint of spice, this Indian recipe is the best thing in the world. The snap, crackle and pop as you fry the spices is part of the joy.
Pork, sweet potato and miso soup (tonjiru)
Pork, sweet potato and miso soup (tonjiru) | This porky soup is a hearty winter dish that’s popular in Japan – you could make it using chunks of pork belly or small pieces of pork spare ribs cut through the bone, but you’d need to increase the cooking time accordingly. You could even use pieces of chicken thigh fillet; this is a highly adaptable recipe. For a meal in a hurry, you can’t beat using the frozen, thinly sliced pork belly you find in the freezer section of good Asian grocers. It’s…
Chicken Parmentier | Try using up leftover roast chicken in this tasty potato-topped pie.For this recipe you will need a 20x30cm/8x12in ovenproof dish.
Chilli-glazed sticky ribs
Chilli-glazed sticky ribs | This easy recipe for sticky ribs with fluffy jacket potatoes is American comfort food at its best. Serve with coleslaw, green salad and onion rings.
Prawn curry with potato fritters
Prawn curry with potato fritters | This recipe for creamy prawn curry with homemade potato fritters is the perfect start to a curry feast.
Gratin dauphinois | This is Guillaume Brahimi's recipe for the ultimate indulgence for potato lovers – layered potatoes baked in cream and butter from the Dauphiné, a former province of south-east France. Forget the diet for a moment and enjoy with any grilled meats or roasts.
Warm potato salad with paprika, roast capsicum and goat’s curd
Warm potato salad with paprika, roast capsicum and goat’s curd | This salad from Matthew Evans is both full with colour and flavour. This recipe calls for pink eye potatoes, a Tasmanian variety known for their nutty flavour bringing something different to the dish.
Japanese meat and potatoes (nikujaga)
Japanese meat and potatoes (nikujaga) | Literally “meat and potatoes”, the recipe for nikujaga could be considered Japan’s answer to spaghetti bolognese. A light, simmered dish of meat, potatoes and a few other ingredients, every family will make its own version and have its own opinion on how nikujaga “should” be made. It’s such a common dish, it even used to be considered a way to flirt in Japan: if a single man asked a single woman if she could make nikujaga, it would imply that he was…
Rib eye of beef with Paris potatoes
Rib eye of beef with Paris potatoes | Guillaume loves the decadence of cooking an enormous wagyu rib eye steak on the bone thatâ€™s in excess of one kilogram, to serve several people. Itâ€™s a showstopper of a steak that will spoil you for anything less. He browns it on the grill then transfers it to the oven, and one of his secrets is "the Guillaume massage" of garlic, bay leaves and thyme. This recipe will also work nicely for a standing rib roast with a few ribs attached. Guillaume…