Chicken and Potato Pot (Serves 4)

4 medium potatoes, cut into small cubes

1tbsp olive oil

1 onion, finely chopped

1 clove garlic, crushed

2 small courgettes, thickly sliced

4 skinless chicken breasts, cut into small chunks

6 mini carrots, peeled and cut in half lengthways

6 mini sweetcorns, cut in half lengthways

300ml chicken stock

50g tender-stem broccoli

Handful of fresh herbs - thyme, coriander and parsley (or you could use 1tsp dried mixed herbs)

In a large pan, heat the oil and add onion, garlic, courgettes and chicken.

Cook for three to four minutes before adding the carrots, corn, potatoes, stock and herbs.

Bring to the boil and fast simmer for about 15-20 minutes with the lid on the pan.

Three minutes before the end of cooking, add the broccoli to the top of the pan to lightly steam.

Serve in deep bowls.

Bombay Spicy Potatoes (Serves 4)

1tbsp olive oil

4 medium potatoes, skin on and cut into small cubes

1 onion, sliced

2 cloves garlic, crushed

About 200g cauliflower, cut into small florets

2tbsp medium curry paste or 1tbsp medium curry powder

1 x 400g can chopped tomatoes

300ml beef stock

1tbsp fresh coriander, roughly chopped

Large handful baby spinach

Heat the oil in a large saucepan.

Add the onion and garlic and cook for one to two minutes. Add the potatoes and cauliflower, followed by the curry paste or powder and combine well for one to two minutes.

Add the tomatoes and stock. Bring to the boil, cover with lid and simmer for about 15-20 minutes until the potatoes are soft.

Stir through coriander and spinach and serve.

Potato and Chorizo Bake (Serves 4)

100g chorizo sausage, sliced thickly

4 medium potatoes, cut into thin wedges

2tbsp olive oil

2 red peppers, deseeded and cut into chunks

1 red onion, peeled and thickly sliced

3 tomatoes, roughly chopped

1tbsp paprika

Sour cream and chive dip to serve

Preheat oven to Gas mark 6/200C. Place all ingredients (except paprika, tomatoes and dip) on one or two baking trays and combine ingredients together to coat in the oil. Spread out into a single layer on the baking tray(s). Sprinkle with the paprika and place in preheated oven for about 25 minutes, until tender and golden. Scatter with tomatoes and serve with a dollop of sour cream and chive dip.

Did you know?

• 13% of Britain’s entire Vitamin C intake comes from the potato

• There is more Vitamin C in a portion of new potatoes than in an apple

• There’s more fibre in a jacket potato than in a bowl of bran flakes.

• You’ll find more iron in a serving of new potatoes than in a portion of steamed spinach or a pint of Guinness.

See the March issue of Dorset Society for more potato recipes.