12th October 2020

This takes the humble baked spud on a far-flung journey to exotic, spiced-scented tropical shores. Serve with a punchy chutney and, for those of more carnivorous bent, fat slices of York Ham. 

From Christmas & Other Winter Feasts

Ingredients (Serves 4)

4 Maris Piper potatoes (about 150g each)

2 tablespoons coconut oil

2 shallots, chopped

a small thumb of fresh ginger, diced

2 garlic cloves, chopped

1/2 teaspoon ground tumeric

1/4 teaspoon ground cumin

1/2 teaspoon mild curry powder

1/2 star anise

1/4 of a pumpkin, diced (about 200g)

400g tin of coconut milk

parsley, chopped, to serve

Method

STEP 1

Wash the potatoes and rub a little sea salt over the skin while they are still damp. Prick each one with a fork a few times and place in an oven heated to 200°C/Gas Mark 6. Bake for about an hour, until tender when pierced with a knife. 

STEP 2

While the potatoes are baking, heat the oil in a large saucepan over a medium-low heat and cook the shallots, ginger and garlic until soft, fragrant and translucent but without letting them take on any colour. Add the spices and diced pumpkin to the pan and add a pinch each of salt and pepper. Cook for 2-3 minutes, until the spices have released their fragrance. Add the coconut milk and cook for 15 minutes, or until the pumpkin is soft to the point of a knife. 

STEP 3

To make the rarebit mix, combine the Guinness, mustard, Worcestershire sauce, Tabasco and egg in a bowl. Add the grated cheese and mix well. Lightly toast the sourdough bread and spread the rarebit mixture on top. Place under a hot grill [broiler] until golden brown, then transfer to an oven heated to 180°C/Gas Mark 4 and bake for 3 minutes.