Then our plans to go exploring elsewhere were still scuppered as the rain came spitting down, so it was to be a day indoors for yet another week. No gardening either, so its down to a bit of housework and some cooking for the week ahead.
I wanted a change from the rice accompaniment that we normally have to this Fava Bean Carrot Chilli, so I decided to make some Turmeric New Potatoes.
Some of you may remember the last time I made Turmeric Potatoes they were Atomic Yellow and belonged to a fictitious world far and beyond... These ones are far more acceptable to the discerning eye. The turmeric not only imparts colour, it does impart flavour too and worked well with the Whole Fava Bean and Carrot Chilli.
These Turmeric New Potatoes are so simple to make. I cooked 500g new potatoes with 2 teaspoons ground turmeric salted boiling water. When the potatoes were cooked, I drained the water. I preheated the oven. Coated the turmeric dyed potatoes in some vegetable oil, then transfered them to a baking tin. I then crushed the potatoes lightly with a fork and then baked for 20 - 30 minutes to golden in the oven, flipping them over half way through. Serve immediately.
Whole Fava Bean Chilli with Carrots
150g - 160g whole dried fava beans from Hodmedod, soaked overnight then cooked in boiling water until tender.
Drain and set aside.
For the rest of the recipe I followed my reliable Chilli Bowl recipe but replaced the beans with Whole Fava Beans and the vegetables with carrots.