A Bit Much For A Wednesday, and The Plumber Cometh

I write this while waiting for a plumber. Regular Confined Cocktails people may well remember that we’ve had to call a plumber out to a leak before: it’s the same thing, again. In fact we’ve now had two plumbers fix the same wretched thing on about four different occasions since we moved into this house. This time, the most recent plumber is sending round one of his boys to Just Replace The Whole Thing, which we have agreed is the best course of action. But, with Covid cases rising again, there is always a nervousness about having a stranger in your space, breathing the same air. The plan is that we will show him where the problem is, and then retreat to the garden (thank God it’s not raining).


Anyway, I think I was probably under plumbing related stress when I decided to make not one, but two things from the new Ottolenghi book for dinner yesterday: Romano pepper schnitzels, and chaat masala potatoes. My husband, who has learned to recognise over-cooking as a symptom of stress, volunteered to help – although I’m not sure he realised at that point that he was cooking Ottolenghi too, not just me.

Let’s start with the peppers: Roast them in a very hot oven for 16 minutes (he’s very precise is our Yotam), until charred. Put them in a sieve to drain, then when cool enough to handle, peel off as much of the skin as you can, while keeping the peppers whole (I didn’t entirely managed this last bit but it was still fine.


(Update: the plumber has now been. It was fine. He wore a mask, we wore masks if we were in the house with him, the leak is now fixed. Let’s hope it lasts this time.)


, for the potatoes: this is supposed to be made with baby new potatoes, but we only has big ones. Either way, slice in 1cm think slices, then par-boil for 6 minutes, then drain, pat dry and toss with spices (turmeric and chaat masala), then lay out the slices on a tray lined with baking parchment and roast for 35 minutes at 220 degrees fan.


While the potatoes are roasting, there are two dressings to make. I did these, given the look of horror on my husband’s face. They’re actually both pretty easy. The first one is coriander, chilli, lime and olive oil – simply blend them all together in a blender/chopper/food processor. The other one is tamarind sauce – tamarind paste, lemon juice, a pinch of sugar, chaat masala and a bit of water, all simply mixed together.

Accompaniments to potatoes

When the potatoes are almost done, I leave my husband to put them out while I finish off the peppers –dip them in egg, flour and then a mix of panko breadcrumbs and sesame seeds. This was supposed to include crunched up nori seaweed and chopped kaffir lime leaves, but I didn’t have either, so I just did without. Once this is done, fry the peppers until the coating is golden brown on both sides, turning once.

(Further update: It looks like there is water oozing out of the joint between the new part and the previous pipework. We have called the plumber and asked him to come and have a look.)


Serve the potatoes with the two chutneys, yoghurt, chopped red onion and green chilli, and coriander and nigella seeds sprinkled on top. The peppers are supposed to be served with a fancy mayonnaise, but even in manic mode I didn’t attempt that. Both bits of the meal were very good. I will make the potatoes again, but possibly just as nice spicy potatoes, without all of the extras.


I’m now off to work out what sacrifices I need to make to appease the Gods of Plumbing. Wish me luck…