Bangin’ Branston Bombay Aloo
Serves 4. Peel+Dice 1.8kg potatoes, and parboil 5mins. In a pan, fry 1 onion and 3 garlic cloves in 2tbsp butter. Add 1tbsp turmeric, 1tbsp cumin seeds, 2tsp ground coriander, and potato’s. Fry 5 minutes. Add 400ml stock, 100g Branston pickle and chopped fresh coriander. Cook on low for 20mins. Season and serve!