Vegetable Samosas

Crush 1 tsp cumin seeds, 1/2 tsp yellow mustard seeds, 1/4 tsp fenugreek seeds, 1/2 tsp ground tumeric, 1 tsp ground coriander with a pestle and mortar. Place in a pan over a medium heat and add 1 tbs oil. When hot, add 1 small chopped onion and lightly brown for about 4 mins. Add 1 chopped garlic clove, 1 fresh red and 1 green chilli (deseeded and finely chopped) and all the crushed dry spices.

Add 800g baking potatoes (cut into 1cm cubes) to the spice mixture along with 2tbs frozen peas, then add 1 tb water. This will cause the pan to steam, so cover the pan with a lid and allow the potatoes to cook in the steam for 5mins until soft. Add a littl emore water if necessary, but it is important not to add too much water, as this will make the mixture too wet to fry later.

When the potatoes are soft, remove the pan from the heat and mix in 1tb freshly chopped coriander. Season generously and allow to cool. Store in the fridge until needed.

Meanwhile, make the pastry. Put 225g SR flour in a bowl and rub in 50g butter. Gradually add 75ml water until you have a silky dough (you can do this in a food processor), being careful not to overwork it. Let it rest in the fridge for 30mins.

Dust a work surface with flour, divide the dough into 10 even sized pieces and, with floured hands, roll them into balls. Roll each ball out to a disc about 10cm in diameter. Cut each disc in half, dab a little water along the straight edges of the semicircles and fold over to make triangular pockets.

Put some of the filling inside the pockets and seal the open edges with a little water. Repeat with the remaining dough and filling to make 20 samosas.

Pour oil into a large, heavy-based saucepan to 8cm depth. Heat to 175 degrees or until a cuve of bread turns golden in under a minute, then fry the samosas, in batches, for about 4mins each.

Drain on kitchen paper and serve, with a tomato and chilli chutney and a cucumber and mint raita.