Gunpowder Potatoes

Heat the oven to 220°C fan and place a large roasting tray inside to heat.

Bring a large pan of salted water to the boil. Add the potatoes and bicarbonate of soda, then simmer for 8 to 10 minutes until the edges are just tender.

Drain well and shake the potatoes in the colander to rough up the surface.

Carefully tip the potatoes into the hot tray with the oil and toss to coat. Roast for 35 minutes, turning once halfway, until deeply golden and crisp.

While the potatoes roast, toast the chana dal, sesame seeds, coriander seeds and cumin seeds in a dry pan over a medium heat for 2 to 3 minutes until fragrant.

Crush the toasted spices with the chilli flakes, turmeric and 1/2 teaspoon salt using a pestle and mortar or spice grinder.

Melt the butter with the ghee in a small pan, stir in the garlic for 30 seconds, then add the spice blend and cook for 20 seconds.

Transfer the roasted potatoes to a large bowl, add the spiced butter, lemon zest and half the lemon juice, then toss until evenly coated.

Finish with chopped coriander and a final squeeze of lemon juice, then serve immediately.