Recipe for June

Sent in by Anne kinsman

Spiced frittata

Ingredients:

300g new potatoes.
I tablespoon vegetable oil
1 tablespoon masala spice.
100g kale, stalks removed and chopped
100g frozen peas
6 large eggs.
100ml double cream
1 tablespoon chopped chives

For salad:

3 tablespoons Greek yogurt
1 tablespoon olive oil
2 tablespoons lemon juice.
2 tablespoons tendoon masala spice
200g mixed salad leaves or rocket.

Method:

1. Heat the oven to 200c gas mark 6, scrub the potatoes and to a pan and cover with cold water. Bring to the boil then simmer for 10 minutes, drain and let cool.
2. Slice the potatoes in half, warm the oil in a frying pan, ideally one that can go into oven, add the potatoes and sprinkle over the spice mix. Cook for a couple of minutes then add the kale.
3. Cook until the potatoes are crisp and the kale vibrant green. Stir through the peas then remove from the heat, if you don’t have an oven proof frying pan, tip the vegetables into a baking dish.
4. Beat the eggs with the cream, season and add the chives. Pour over the vegetables and transfer to the oven and cook for 8 minutes. Meanwhile whisk the yoghurt, olive oil, lemon juice and tendoon blend. Taste for seasoning.
5. Toss the dressing through the salad. Serve the frittata hot in large slices, alongside the salad.