Tatws Kashmir x Rachub

OK, I was going to write about the Post Office Scandal enquiry, which we have watched, on and off, all day, today. In fact, I've already started in on that post; but I'll finish it up tomorrow. Tonight's repast - for your humble narrator at least - was the leftover Coriander Chicken [see last night's post], and some spuds cooked in an entirely improvised manner: jazz cookery, yet again. The recipe for the spuds, as with the Coriander Chicken, is simplicity itself. If anyone that knows me wants me to pass on the chicken recipe - it ain't mine after all - contact me, and I'll email it. As for the spuds, the recipe's mine, so I'll share it with you unmediated by copyright:

For a single portion - or two for my reduce-d appetite these days; take two medium Maris Piper potatoes, peel and dice, then par-boil with a good pinch of sea salt until almost done. Drain and let them dry out. Heat a couple of tablespoonfuls of rapeseed oil  or whatever oil takes your fancy, on a high heat. Put into the oil a good pinch of asafoetida, a third of a teaspoon of brown or black mustard seeds and a third of a teaspoon of Kashmiri chilli powder, stir, and when that's spitting at you, put the potatoes into the pan. Turn down the heat a little and stir until the potatoes are coated. Stir occasionally as the potatoes fry off: don't be afraid to add more oil as the pan dries out: these are fried potatoes, after all. When done to your satisfaction, serve with whatever it is you're eating. Bland it ain't.