Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

How can I make potato mash the centre of a more adventurous and main meal, maybe something spicy?

Caz Bateman

Penrith

There is an amazing Indian dish called Aloo masala from the south of India. Peel and cut 1kg Rooster potatoes into a large dice, cook in boiling water until just cooked, drain and put to one side. Heat 50ml olive oil in a large pan, add 1tsp black mustard and half a tsp fenugreek seeds, fry for 1 minute. Add 20 chopped curry leaves or 2 tsp curry powder, 1 peeled onion, cut into a small dice, 3 cloves crushed garlic, 2 chopped green chillies, cook for 5-6 minutes. Add the cooked potatoes back into the pan along with 120g frozen peas, one and a half tsp ground coriander, 1 tsp turmeric, half a tsp ground ginger, salt to taste and 150ml water. Boil, reduce heat, then simmer until slightly dry, mashing as you go. Finish with a small bunch of chopped coriander and serve with some basmati rice.