Roasted potato rolls

Roasted potato rolls filled with masala asparagus and corn, Coconut and kokum sauce, South Indian beetroot-curry leaf rice Serves 4 Ingredients1 extra-large potato (about 400g) vegetable oil for deep-frying For the filling: 2 tablespoons unsalted butter 1 teaspoon cumin seeds 1 teaspoon finely chopped garlic 1 teaspoon finely chopped fresh ginger 1 teaspoon finely chopped green chilli 2 tablespoons finely chopped red onion 1 teaspoon turmeric 1 teaspoon red chilli powder 4 tablespoons corn kernels, boiled until tender, then crushed roughly with a fork 1 large potato (about 300g), peeled, boiled until tender, then grated 100g asparaus, chopped finely 24 asparagus tips 1 teaspoon garam masala 2 tablespoons chopped fresh coriander Salt For the coconut and kokum sauce:2 tablespoons vegetable oil 1 teaspoon black mustard seeds 1 teaspoon finely sliced fresh ginger 1 teaspoon finely sliced green chilli 1 sprig of curry leaves 1 shallot, finely sliced ½ teaspoon turmeric 2 kokum berries, cut into fine strips (if you can’t get kokum berries, substitute 1 teaspoon tamarind pulp) 200ml thick coconut milk 10g coriander stalks and leaves, chopped Salt South Indian Beetroot and Curry Leaf RiceIngredients 1 tablespoon vegetable oil 1 tablespoon unsalted butter 1 teaspoon black mustard seeds ½ teaspoon urad daal, rinsed 1 teaspoon finely chopped fresh ginger 1 teaspoon finely chopped green chilli 2 tablespoons finely shredded curry leaves 1 banana shallot, finely sliced 250g basmati rice, boiled 1 cooked beetroot, finely diced 1 tablespoon lemon juice Salt Method Potato RollPeel the potato and slice it very finely on a mandoline. You will need 24 good slices. Heat the vegetable oil to 185°C in a deep-fat fryer or a deep saucepan. Fry the potato slices, 6 at a time, for about 20 seconds, until soft, then drain on kitchen paper and set aside. To make the filling, heat the butter in a heavy-based pan and add the cumin seeds. As they begin to colour, quickly add the chopped garlic, ginger, green chilli and red onion. Sauté the mixture for a minute, making sure that the onion does not colour, then stir in the turmeric, red chilli powder and crushed corn. Cook for 2 minutes over a medium heat, then add the chopped asparagus, grated potato, garam masala and some salt and cook for another 3 minutes, stirring the mixture together so it forms a soft dough. Remove the pan from the heat and leave to cool, then stir in the chopped coriander. Shape the mixture into 12 balls. Place the fried potato slices on a baking tray, then place the balls on top and wrap each one up in 2 slices to resemble cannelloni. Pierce 2 asparagus spears into the rolls. Place in an oven preheated to 180°C/Gas Mark 4 to heat through for about 3 minutes before serving. To make the sauce, heat the oil in a pan and add the mustard seeds. When they begin to pop and crackle, add the ginger, green chilli and curry leaves and sauté over a fairly high heat for a minute, stirring constantly to prevent burning. Add the shallot, reduce the heat, then cook, stirring, until softened but not coloured. Stir in the turmeric, cook for a minute, then add the kokum and sauté for a minute longer. Pour in the coconut milk, bring to the boil and season with salt. Reduce the heat and simmer for 4 minutes, then add the chopped coriander stalks and leaves. Cook for 30 seconds, remove from the heat and leave to rest for a few minutes to allow the flavours to infuse. Strain the sauce through a fine sieve and reheat gently. Pour the sauce over the potato rolls and serve with the beetroot and curry leaf rice. Beetroot and curry leaf riceHeat the oil in a heavy-based pan, add the butter and sprinkle in the mustard seeds. As they begin to pop, add the urad daal, ginger, green chilli and curry leaves and sauté over a medium heat for a minute. Add the shallot, reduce the heat and cook until softened but not coloured. Add the cooked rice and heat thoroughly. Now add the beetroot, lemon juice and salt and sauté for 3 minutes, making sure that all the ingredients are mixed well.