Roast potatoes (or other veggies)

In this recipe, we’re going to show you how to make perfect roast potatoes in either an air fryer or just in the oven.

Title	Roast potatoes (or other veggies)
Chef	Greenwich Pantry
Themes	Tips to make in an air fryer No fat
Summary	In this recipe, we’re going to show you how to make perfect roast potatoes in either an air fryer or just in the oven.
Cost to make	Below are the prices for the main recipe and the alternatives. The first value is how much you would spend if you had to buy everything. The second is how much you would spend based only on the amount you used. £6.51 / £0.54 All prices based on Aldi website taken on 6 December.	Below are the prices for the main recipe and the alternatives. The first value is how much you would spend if you had to buy everything. The second is how much you would spend based only on the amount you used. £6.51 / £0.71 All prices based on Aldi website taken on 6 December.
Ingredients	1 and ½ pounds potatoes ½ teaspoon smoked paprika ½ teaspoon garlic powder or paste (question about salt levels) ¾ teaspoon salt (or LoSalt or less) (question about salt levels) ¼ teaspoon ground black pepper Oven only: 2 tsp plain flour Olive oil Air fryer: 2 tablespoons Oven: 75ml
Methods / Notes	Air fryer	Oven
	Peel and cut potatoes into pieces. The size is up to you, but if you’re cooking in an air fryer, you can go slightly smaller.
	Make up your spice mix
	If you need to, you can take a break now. Just cover the potatoes with water to prevent them from drying out.
		Put the roasting dish in the oven with the oil in it to heat the oil.
		Drop the potatoes into a large pan and pour in enough water to barely cover them.
		Wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
	In a large bowl, toss the potatoes with olive oil, smoked paprika, and garlic granules, and season with salt and pepper. Make sure that the potatoes are well coated.
		Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
	Place in the Air Fryer basket, and roast at 195°C for 10 minutes.	Carefully put the potatoes into the hot oil – they will sizzle as they go in – then turn and roll them around so they are coated all over.
	Flip the potatoes, and roast for 10 more minutes.	Spread them in a single layer making sure they have plenty of room.
		Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
		Roast for another 15 mins and turn them over again.
		Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.

Title	Jollof rice
Chef	Greenwich Pantry
Themes	Making in multiple steps for fatigue Vegetarian/vegan
Summary	In this recipe, we’re going to show you how to make a popular West African dish.
Cost to make	Below are the prices for the main recipe and the alternatives. The first value is how much you would spend if you had to buy everything. The second is how much you would spend based only on the amount you used. £10.12 / £2.44 All prices based on Aldi website taken on 6 December.
Ingredients	3 cups long-grain brown rice 2 medium tomatoes, chopped (or tinned?) 1 red bell pepper, chopped 1 large onion, chopped 2 cloves garlic 1 inch ginger, chopped 1/2 Scotch Bonnet pepper, or 2 teaspoons Cayenne pepper 1/4 cup oil 2 teaspoons curry powder 1 teaspoon thyme 2 tablespoons tomato paste 2 vegetable bouillon (question about salt levels) 2 1/2 cups water, or vegetable broth if omitting bouillon salt, to taste
Methods / Notes	Wash the brown rice and set aside.
	Rough chop the tomatoes, pepper, onion and ginger. Feel free to take a break now if you need.
	Puree tomato, bell pepper, onion, garlic, ginger, and Scotch Bonnet pepper in a blender until smooth. If you’re worried about it being too spicy, just use less of the Scotch Bonnet pepper.
	Heat oil in a large pot over medium-high heat. Add pureed sauce from the blender, and cook for about 3 minutes while stirring.
	Add curry powder, thyme, tomato paste, and vegetable bouillon, and cook for another 2 minutes while stirring.
	Add rice and stir to coat it with the sauce.
	Add water or vegetable broth to the pot, and salt to taste.
	Bring to a full boil, then cover and reduce to low heat.
	Allow the rice to cook until tender and fluffy, usually about 50 minutes. Note that brown rice will need about 45 to 50 minutes to be properly cooked.