Bhel puri puri with whipped tofu chutney

Takes 40 mins| Serves10 as canapes Ingredients: For the potato mix 250g Potatoes, peeled 1 tbsp Vadasz Super beet kimchi, drained (brine reserved for the garnish) Salt & pepper

For the whipped tofu: ½ 250g pack/125g Silken tofu 1 handful Fresh coriander 2 tbsp Olive oil Salt and pepper

65-80g Mini poppadoms For garnish: Aprox. ¼ pot Vadasz Pineapple & turmeric sauerkraut, chopped fine 1 small Onion, finely diced 1 handful Bombay mix Vadasz Super beet kimchi brine Fresh coriander Lime chutney oil

Method: Bring a pan of salted water to the boil and cook your potatoes for 15 mins or until well cooked but still firm enough to dice, drain in a colander to dry while you prep the other ingredients. Make the whipped tofu by blending it together with the coriander and the olive oil and some salt and pepper to taste and scrape out into a bowl, setting aside until it's needed. Remove the potatoes from the colander onto a chopping board and dice into 1cm cubes before placing in a bowl along with the super beet kimchi and a little salt and pepper too. Stir gently to combine. Start to build your canape - using a tsp, add 1 tsp to each poppadom, followed by another tsp of whipped tofu, before placing them on a serving tray and garnishing with the kimchi brine, a sprinkling of pineapple & turmeric kraut, onions, bombay mix, fresh coriander and some oil from the top of a jar of lime chutney