400g Jersey royal potatoes, washed and cut in half400g Jersey royal potatoes, washed and cut in half
1l vegetable oil
4 generous pinches of chaat masala, plus extra for seasoning
200g canned chickpeas drained and rinsed
4 tbsp coriander chutney
1 large red onion, finely chopped
5 tbsp tamarind & date chutney
5 tbsp sweetened Greek yoghurt
Sea salt, to taste
A handful of fresh coriander, finely chopped
A handful of sev
1 small pomegranate, halved and seeds scooped out
1 lotus root, thinly fried until crisp
3 tbsp fermented ramsons: Massage sea salt into the ramson flowers for 10 min then pound with a rolling pin. Transfer to a flat tray. Pour the plant matter and liquid into a jar, and press down to make sure it’s completely submerged. Leave for 2–3 weeks before tasting.
500 g (1 lb 2 oz) fresh coriander (cilantro), stems and leaves
200 ml (7 fl oz/scant 1 cup) vegetable oil
a thumb-size piece of fresh ginger root
4 garlic cloves, peeled
2 green chillies
6 tablespoons lemon juice
caster (superfine) sugar, to taste
sea salt, to taste
500 g (1 lb 2 oz) tamarind paste
2 cinnamon sticks
1 teaspoon black peppercorns
2 fresh Indian bay leaves
300 ml (10 fl oz/scant 1 ¼ cups) water
2 tablespoons Kashmiri red chilli powder
4 tablespoons date puree or a handful of fresh dates (6–7 dates)
200 g (7 oz) jaggery or caster (superfine) sugar
Lotus root and sev adds real texture and bite to this dish. You shoud be able to find both of these ingredients at your local Indian store. Ramsons are the flowers of wild garlic leaves that grow in the woodlands during Spring.


1.Cook the potatoes in a pan of boiling salted water for about 15 minutes until just tender. Drain and leave to cool. Crush the potatoes gently with your hand just to break the skins.
2.Pour the oil in a heavy-based saucepan, and heat until it isabout 180°C. The oil is hot enough when a cube of bread sizzles when dropped into it.
3.Deep-fry the potatoes for about 5 minutes until crisp and golden. Remove from the pan, drain on kitchen paper, then season with chaat masala.
4.Put the chickpeas in a bowl along with with the coriander chutney, red onion, one-third of the tamarind chutney, one third of the sweetened yogurt and half the coriander.
5.Season well to taste with salt and chaat masala.Mix the chickpeas with the potatoes, then spoon into 4 serving bowls. Top with the remaining tamarind chutney, yoghurt and coriander, the sev, pomegranate seeds, ramsons and lotus root crisps. Serve immediately.
7.Blitz the coriander in a food procressor with the oil, ginger, garlic and green chillies until it forms a fine paste.
8.Add the lemon juice and season to taste with sugar and salt.
9.Store in sterilised jars in the refrigerator for up to 1 week. This chutney will also freeze well.
11.Boil all the ingredients in a large heavy-based saucepan over a low heat for about 1 hour until well blended and thick. Set aside to cool. If you have used fresh dates, you may need to blitz the chutney in a blender until smooth.
12.Once cool, store in sterilised jars in the refrigerator for up to 2 weeks. This chutney will also freeze well if you wanted to keep it for longer.

KRICKET: An Indian-inspired Cookbook by Will Bowlby, published by Hardie Grant, £26.