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This has to be the perfect side for a festive feast. Make enough for seconds!

Serves 6


1.5kg (roughly) Baby potatoes

4 Tablespoons olive oil

Salt and pepper

¼ Red cabbage

1 Small handful parsley

1 Teaspoon turmeric

½ Teaspoon curry powder

1 Teaspoon wholegrain mustard

¼ Cup mayonnaise

½ Cup plain full cream yoghurt

½ Clove garlic, grated

½ Lemon, juice


Preheat the oven to 180°C. Peel the baby potatoes and place in a roasting dish. Cover with olive oil and season with salt and pepper. Place in the oven and roast for 40-45 minutes, tossing them and coating them again in the olive oil half way.

Thinly slice the cabbage while the potatoes are roasting. Mix the remaining ingredients together to make the sauce.

Once the potatoes have roasted, toss with red cabbage and drizzle over the sauce. Finally season with salt and pepper.

Recipe created by Claire Winstanley of Good Looking and cooking/

“Good Looking and Cooking is about having fun and being silly, simple and free to create dishes that are not only really, really ridiculously good looking but truly delicious.”

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