750g Baby potatoes, cut in half, or waxy potatoes in bite size chunks

150g Dried beluga lentils

2 Tbsp olive oil

Salt + pepper

For the coriander and pickled chilli sauce

Large bunch coriander

1-2 Garlic cloves, to taste, roughly chopped

2 Pickled green chillies

2 Tsp freshly grated ginger

2 Tbsp tamarind paste

100g Blanched almonds, soaked in boiling water for 30 minutes, then drained

2 Tbsp good quality olive or rapeseed oil

Large pinch sea salt + freshly ground black pepper

1-2 Limes, juiced

Lime wedges and coriander leaves, to serve.


  1. First preheat the oven to 200C
  2. Toss the potatoes with a good glug of oil and a large pinch of salt + pepper and roast for 20-30 minutes until golden and crispy.
  3. Meanwhile, cook the lentils in salted boiling water according to packet instructions until tender (12-15 mins).
  4. For the sauce, reserve a few coriander leaves then blitz all the ingredients with 150ml water and the juice of one lime until smooth. Add a splash more water if the sauce seems too thick or isn’t blending well. Taste for seasoning, adjust the level of lime juice and salt as desired.
  5. Once the potatoes are roasted, stir the lentils into the roasting pan and return to the oven to reheat while you gently heat the coriander sauce in a pan until steaming hot.
  6. Serve the potatoes and lentils with a spoonful of sauce over the top, a squeeze of lime and a scatter of coriander leaves.
  7. Enjoy