- 500g potatoes
- A bunch of spring onions
- 2 garlic cloves
- A thumb of ginger
- 1 tbsp Thai green curry paste
- 1 vegetable stock cube
- 400ml coconut milk
- 1 tbsp cider vinegar
- 1 tsp Demerara sugar
- 50g seasonal salad mix
- Sea salt
- 1 tbsp olive oil
- Freshly ground pepper
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill your kettle and boil it, then fill a large pan with the hot water, topping it up if necessary. Add a pinch of salt, place the pan on a high heat and bring back to the boil. Fill the kettle and boil again.
2. Scrub the potatoes (no need to peel) and slice them into 1cm-thick rounds. When the water in the pan is boiling, add the potato slices and simmer for 10 mins to half-cook the potatoes.
3. While the potatoes simmer, trim the roots and top 3cm off the spring onions. Finely slice the white and green parts. Set aside. Peel and grate the garlic and ginger into a jug. Add the Thai green curry paste and crumble in the stock cube. Add the coconut milk to the jug and stir to mix everything together well.
4. Drain the potatoes. Arrange 1/3 of them in a medium ovenproof dish. Cover with half the spring onions. Top with 1/3 more potatoes, sprinkle over the remaining spring onions then top with the remaining potatoes.
5. Pour the coconut milk over the potatoes. Cover the dish with a piece of foil, scrunching it to the sides of the dish. Slide the dish into the oven and bake for 25 mins. Remove the foil and bake for a further 10-15 mins till golden on top and bubbling.
6. While the potato bake cooks, whisk 1 tbsp of the cider vinegar with 1 tbsp olive oil, 1 tsp of the Demerara sugar and a pinch of salt and pepper to make a dressing.
7. When the potato bake is ready, let it cool in the dish for a few mins. Toss the salad leaves with the dressing. Serve the potato bake with the salad on the side.