Crystelle Pereira served up a tasty potato bhaji skins with coriander yoghurt dressing on Saturday Kitchen.

The ingredients for the roasted potatoes are: 7 tbsp olive oil, ¼ tsp ground turmeric, 4 large baking potatoes, sliced in half lengthways, 1 tsp fine sea salt and ½ tsp black pepper.

For the bhaji: 2 tbsp coconut oil, 4 tsp black mustard seeds, 40 fresh curry leaves, 3 tsp cumin seeds, 4 small brown onions, finely diced, 2.5cm piece fresh root ginger, grated, 6 garlic cloves, grated, ½ tsp ground turmeric, 4 tsp caster sugar, 6 tbsp red-skinned peanuts, small handful fresh coriander, finely chopped and fine sea salt, to taste.

For the coriander yoghurt dressing: large handful fresh coriander, leaves and stalks, 1 green chilli or Indian finger chilli, 1 garlic clove, chopped, 120g/4¼oz coconut yoghurt, ½ lime, juice only and ½ tsp tamarind concentrate.

See recipes by Crystelle in her book titled: Flavour Kitchen available from Flavour Kitchen now.