Twice-cooked chips with spices and fresh mint

Serves 2

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients

3 tbsp olive oil
½ tsp cumin seeds
½ tsp turmeric
½ tsp paprika
1 small onion, very finely chopped
1 clove garlic, crushed
1 tbsp fresh ginger, very finely chopped
225g left over thick chips, cut into 3cm pieces
Salt
Pepper
Pinch chicken stock cube
4 tbsp water
2 tbsp chopped fresh mint
4 tbsp thick, natural yoghurt

Method

1. Heat the oil in a wok.

2. Add the spices, onion, garlic and ginger and cook for 2-3 minutes.

3. Add the chips and mix well

4. Season with salt and pepper and add a pinch of the chicken stock cube.

5. Add the water and cover with a lid, heat for 2-3 minutes.

6. Once the water has been absorbed, stir again and remove from the heat.

7. Add the chopped mint and serve with a blob of yoghurt on top.

 Try it with this mushy pea guacamole

• 2 pots of mushy peas
• ½ finely chopped red onion
• Add some chopped chilli
• The juice of 1 lime
• Some olive oil
• Plenty of salt and black pepper

Also try: Phil's refried egg chips and rice with avocado, tomato and chilli