The recipe for this week is wedges, which can be eaten by themselves for lunch, or can complement a dinner. Don’t fuss too much if you don’t have all the coating ingredients; improvising with other seasonings still usually makes for decent wedges. This recipe will feed one or two people (I usually end up quadrupling the recipe to feed everyone in my house).

Ingredients:
Two potatoes
1 teaspoon stock powder (chicken or green herb work best)
1 teaspoon paprika
1/4 teaspoon curry powder
1 teaspoon crushed garlic
A couple of sprigs of chopped parsley
1 tablespoon oil

Method:

• Preheat oven to 200^oC/390^oF.
• Scrub potatoes clean (without peeling them).
• Cut into wedge slices.
• Mix the rest of the ingredients in a large bowl.
• Add potato slices and turn to coat well.
• Grease a large roasting dish, and place the wedges in it in a single layer.
• Cook 30–35 minutes on fan bake.
• If you don’t have fan bake then turn wedges over after 15 minutes.

Food Tip of the Week: Where possible, don’t peel your vegetables. For many veggies, like potatoes, most of the goodness is right under the skin. The same goes for fruits like apples: keep the skin if you can.