While I was getting out of the freezing weather of the west coast of Ireland and doing my yearly hanging out with Mum and Dad in Wairoa, Mum took us on a little tiki tour to Māhia. On the way we stopped to visit the beautiful, organic Bremdale Coastal Gardens just outside Wairoa in the lovely little village of Nūhaka. There we picked up 10kg of amazing good-ol’ Kiwi Agria potatoes – super versatile and known for making the best chips and gnocchi, and great for frying and roasting.

I have a fun little recipe for Bombay Potatoes that I learnt when I was working in southern India overlooking the Nandi Hills in Bangalore, where I did a stint with some of the most amazing southern Indian chefs. I turned myself into a little sponge and learnt this recipe and, my goodness, it’s a lip- smacking kick in the chops – you’re going to love this. I can imagine this going with a stunning fillet of blue nose or snapper.

1. We make a killer Bombay jaffle using this leftover potato mix with grated haloumi and melty mozzarella. Toast it in a toastie machine and serve it with a top-class homemade chutney and a tasty little kachumber.
2. What the hell is kachumber? It is a fab zesty and colourful little Indian salad with onions, tomatoes, cucumber, coriander and mint, and some fresh green chilli – no fat but just salt and a sprinkle of sugar. Imagine this with an amazing corn fritter – glow these up by adding 2 teaspoons madras curry paste to the fritter mix and serving with this cheeky little kachumber.
3. Let’s go with a zesty Tex Mex Agria enchilada! Take leftover spud mix, roll up in a corn tortilla and bake with a hearty enchilada sauce, adding a tin of black beans baked with cheese. Serve with a chunky little pico de gallo, a lash of hot sauce and a dollop of sour cream.
4. Make some quick and simple loaded spiced-potato pakoras with spicy lime pickle and yoghurt. Take thin slices of potato, soak in water then drain and pat dry. Mix 100g gram flour with ½ teaspoon baking powder, 1 teaspoon fenugreek leaves, 1 teaspoon crushed fresh ginger, 1 teaspoon crushed garlic, 1 diced red chilli, and 25g freshly chopped coriander. Add 130ml water and mix to a batter. Heat vegetable oil for deep frying. Dip the sliced potatoes into the batter and deep fry until golden brown. Sprinkle with salt. I add 2 teaspoons of spicy shop-bought lime pickle to 60g thick Greek yoghurt and serve as a dip with mango chutney and fresh mint and coriander.
5. Skordalia Once you make this, you will always make this. It’s a big, beautiful, punchy Greek dip and I make mine with a little walnut twist. Take two potatoes, cube them and cook until soft. Meanwhile, wash and soak 50g walnuts in water for 20 minutes then drain off the water. Mash the potatoes then blitz the walnuts, 2 smashed cloves peeled garlic and 70ml red wine vinegar in a blender. Stir into your mash. Season with salt and pepper, flake with dried oregano, drizzle with olive oil and serve with toasted pita. ■

Wairoa-born Jess Murphy is chef-owner of Michelin-awarded restaurant Kai in Galway, Ireland. She was named Global Ambassador for 2024 at the recent Women in Food & Drink Aotearoa New Zealand awards.