I

use many sources of inspiration for my cooking, one of them being instagram. The visuals instantly trigger a cascade of ideas for recipes, menus, themes or dinner ideas. I saved this recipe about a year ago and have meaning to make it ever since. The tempting sticky glaze of the roasted potatoes and the sharp green from the green onion won my eyes over.

This is an easy side dish with a punch. It can be easily scaled up for guests and adds a bit of a twist from your usual roast potatoes or rice. I served mine with some simple seabass but it would make an excellent side to so much more – duck breast, roast chicken, pork loin.

Serves 2 (Adapted from the_clumsy_vegan)

• About 250g new potatoes (or enough for you appetite) cut in half
• 2 small red peppers, cubed
• 5 spring onions, roughly chopped
• 1 knob ginger, sliced finely
• 1 chilli, finely chopped
• 1 tbsp soy sauce
• Tabasco
• 1 tsp sesame oil
• 2 tbsp hoisin sauce
• Basil for serving

1. Preheat the oven to 200.
2. Boil the potatoes for about 10 minutes so they are soft but do not over boil or they will be waterlogged.
3. Drain and let dry and cool for a few minutes.
4. Tip your potatoes onto a non stick baking tray (or line with parchment) and gently crush them using a fork or masher. Drizzle with some olive oil and roast in the oven for about 20 minutes or until crispy and golden.
5. Heat a tsp of olive oil and the sesame oil in a frying pan. Add the pepper and spring onions and gently fry for about 5 minutes until starting to soften. Add the ginger and chilli and cook for a further few minutes.
6. When you’re ready, add the soy and a generous splash of tabasco and gently simmer.
7. Add the potatoes once they are golden and crisp and stir to combine.
8. Finely add the hoisin and mix everything gently to combine.
9. Scatter with basil and serve!