SERVES 6 – PREP 20 mins – COOK 35 mins – Easy


3 small ripe avocados, half pureed, half roughly mashed

1 cup natural yogurt

juice 2 limes

handful coriander leaves, roughly chopped

2lb 4oz baby new potatoes

2 tbsp olive oil

2 tsp hot chilli powder

2 tsp cumin seeds


1. Mix the avocado with the yogurt, lime juice, coriander and seasoning. Cover, then chill until ready to serve.

2. Boil potatoes for 6 minutes, then drain well and toss with olive oil, chilli powder and cumin seeds.

3. Heat oven to 400F, then roast potatoes for about 30 minutes, shaking the tray halfway, until golden and tender. Transfer the dip to one or two bowls and serve with the hot potatoes.

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