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Reader Treats Just For You!


The first recipe in our new series of fast and easy weekday suppers from Somerset chefs

Having one of those days when ‘make dinner’ is just one of 8 million things on your to-do list? Totally run out of ideas? Yup, us too. So with frazzled, time-poor cooks in mind, here’s the first recipe in our new series of speedy weekday suppers.

In the coming weeks, we’ll be asking our favourite cooks to inspire us with a nifty new dish. Because there’s only so much pasta and pesto a girl can eat.

First up wearing the Muddy (not literally, don’t worry) apron? Bini Ludlow, who runs the Sweet Cumin Indian cookery school in Midsummer Norton (I’ve been on one of her courses, they’re Lady’s Finger lickin’ good) and Bini Fine Foods, award-winning Indian food on the go. You might have heard her on the radio and you can catch her on the upcoming Channel 4 series The Ultimate Shopping List with Michel Roux Jr. Over to you Bini…

Bini’s Channa Chaat

Cooking time: approx 30 mins


200g cooked canned chickpeas, drained

400-500g potatoes (Roosters or any waxy potato)

3-4 tbsp rapeseed oil

30g fresh ginger

3 cloves fresh garlic

1 or 2 fresh finger chillies (to your preference)

10 ml lemon juice (or to taste)

2-3 medium fresh tomatoes, chopped

1 small red onion, finely chopped

¼ tsp salt (or to taste)


Dry spices

¼ to ½ tsp turmeric

1 tsp coriander and cumin powder (heaped)

A pinch chilli powder

2 tsp whole cumin seeds


How to

  1. Boil the potatoes in their skins, until they are cooked, allow to cool and cut them into 1cm cubes
  2. Drain the chickpeas and set aside.
  3. Peel and chop the ginger and garlic. Remove the stalk on the chillies and chop finely. Blitz in a food processor until a paste is formed. Set aside.
  4. Heat the oil in the frying pan and add cumin seeds. Next add the ginger, garlic and chilli paste and allow to brown, then add the potatoes and chickpeas – and stir.
  5. Add the dry spices (turmeric, coriander, cumin powder and seeds and chilli powder), lemon juice and salt.

Serve into a large bowl, garnish with fresh coriander, chopped tomatoes, red onion, tamarind chutney and yoghurt chutney.

Serve warm or cold – a great sharing dish for a family.

Find more ideas here



  • Ann Dix May 2, 2017

    Thank you Muddy! This one’s defo going on my weekly repertoire – my boys tend to be more receptive to pulses and veg when they’re spiced up a bit. Ann PS Love the revamp

  • Jill turner May 2, 2017

    Sounds lovely.I think hot for dinner and cold for the next days lunch?


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