"Hugh Fearnley-Whittingstall’s spicy roast potatoes and parsnips are great served with yogurt and mango chutney..."
INGREDIENTS
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1 tbsp coriander seeds
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6 black peppercorns
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½ tsp dried red chilli flakes
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1 tsp ground fenugreek seeds
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1 tsp ground turmeric
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500 g potatoes
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500 g parsnips
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1 garlic clove