Saturday Morning With Jack Tame

If you’re feeling stuck in a rut with your cooking, try shopping somewhere new like an Indian spice shop or Asian style supermarket, your local butcher or grocer instead of a supermarket.  These crisp little chick pea shells are popular in India and I love to fill them with spiced potatoes, a tangy tamarind chutney and cooling yoghurt sauce. They’re so delightful to eat – they collapse divinely in your mouth. Spiced potato panipuri Makes about 15-20 300g Agria potatoes, peeled and diced 1cm pieces 2 tablespoons olive oil ½ teaspoon each cumin seeds, yellow and black mustard seeds 1 teaspoon ground turmeric ½ teaspoon ground garam masala Sea salt and ground pepper ½ cup store-bought tamarind chutney Panipuri shells, or can use crisped pappadums Yoghurt sauce Decent handful mint leave, chopped 1/3 cup thick plain yoghurt Pinch chilli flakes 2 teaspoons lemon or lime juice  Cook the potatoes in boiling salted water until just cooked but not falling apart, about 4-5 minutes. Drain well. Heat the oil in a pan and