Hi folks- sorry I haven’t written for a fortnight. Been incredibly busy and a piss poor time manager- hardly had half an hour to eat let alone cook. So had to come up with some quick stuff and here is one dish that is brill, fast, tasty, cheap and impressed that God of all things foodie, A.A. Gill. He wrote in his restaurant column about my memoir The Settler’s Cookbook. ‘Refugees find particular comfort in food: it is often the only thing they can carry with them. It is a taste of home, but a home that is a moveable feast. Home is always more than terroir , more than the mud the house stands on. I particularly liked a recipe for red, roast spicy spuds: simple and basic, a collection of cultures. Best, Yasmin says, served with white bread and a fried egg. So English.’

All my recipes are for four.

12 medium sized potatoes- washed, peeled and parboiled
Salt and chilli powder to taste
½ tsp garlic puree
2 tsp jeera ( cumin) powder
1 tbsp vegetable or sunflower oil
3 tbsp tomato puree
1 tsp paprika
A little lemon juice if you like

Cut the potatoes into big wedges
Mix all the other ingredients and with your hands ( washed please) rub in the paste into the potatoes.
Line a roasting tin with tin foil ( to reduce the washing up after)
Spread the potatoes on the paper and roast in the oven which has been preheated to 180 degrees C or gas mark4.
After ten minutes gently turn the wedges
7 minutes later they should be crisping up.
Serve topped with fried or poached eggs and crusty white bread.