Step 1

Put water (500g) in the bowl.

Step 2

Add 800g of peeled or washed & quartered potatoes in the lower dish of the steaming attachment.

Step 3

Program 15 minutes / Steaming Temperature / Speed 3.

Step 4

Preheat oven to 210 degrees.

Step 5

Once potatoes have finished steaming, set aside, tip water out and dry bowl.

Step 6

Add garlic (and the leaves from 2 sprigs of fresh rosemary to the bowl. Speed 5 / 5 seconds.

Step 7

Add paprika (1 tsp), dried thyme (1 tsp), salt (1 tsp), olive oil (20g) and the potatoes to the bowl. Reverse+Speed 4 / 5 seconds.

Step 8

Tip mixture onto a lined baking tray, spread out evenly and cook in the oven for 25 minutes.

Step 9

Clean bowl.

Step 10

Add onion (1), garlic cloves (4), red chillies (and carrot (1). Speed 5-6 / 2 seconds.

Step 11

Add olive oil (20g) to the bowl. Program 8 minutes / 110C* / Speed 2.

Step 12

Add tomatoes (400g) to bowl with red wine vinegar (splash), salt and pepper (to taste). Program 10 minutes / 110C* / Speed 2.

Step 13

Once cooking is complete, blend by programming 1 minute / Speed 9, raising the speed slowly from 1-9.

Step 14

Once potatoes have finished cooking, remove from heat.

Step 15

Serve potatoes drizzled with bravas sauce, or to the side for dipping.