ROR SIGNATURE STUFFING & CURRY CHIPS

• 1 large potato, washed
• 25g breadcrumbs
• ¼ onion, diced
• 1 handful of parsley, finely chopped
• Olive oil
• Seasoning

Homemade Coleslaw

• 1 carrot, grated
• ¼ red cabbage, finely sliced
• 1 onion, finely sliced
• 2 tbsp mayonnaise
• 2 tbsp yoghurt
• 1 tbsp white wine vinegar
• 2 tbsp honey
• Squeeze of lemon
• Finely chopped parsley
• Seasoning 

Homemade curry sauce

• 1 onion, finely diced
• 2 garlic cloves, grated
• 2 tbsp plain flour
• 1 tbsp curry powder
• 1 tsp turmeric
• 100ml - 200ml chicken stock

1. Preheat the oven to 200C fan.
2. Drizzle some oil onto a tray. Chop the potato into chunky chips and pop them onto the tray. Follow with some salt and pepper. Place them into the oven for 20-25 minutes. Make sure to flip them around half way through and season with some extra salt and pepper.
3. While the chips are cooking prepare a simple stuffing.
4. Pop the diced onion into a pan with some olive oil and sauté over a low to medium heat for 5-10 minutes. Follow with the breadcrumbs, some seasoning and finely chopped parsley. Leave to the site until ready to serve.
5. For the curry sauce, sauté the onion & garlic off in a pan. Once the onion is translucent, add in the flour, curry powder & tumeric. Mix everything together. Gradually add the stock while continuously stirring. Once everything is added in, blitz it together to get a smooth consistency. Season with salt & pepper.
6. Once the chips are cooked. Add them all onto a plate with a generous serving over coleslaw, stuffing and homemade curry sauce. Enjoy.