Bolton Bake Off star Mak Patel's recipe inspired by Salsette Island

It was an almost blurred photograph but clear enough to be so classy- two young lads, in their late teens probably with hint of ‘new romantics’ about them.

They were at Moor Lane bus station ready to paint the town red.

The photograph was from 1981 and was part of an exhibition at Bolton Museum, 'Growing up in Bolton'.

The news feature captured my imagination and I headed over to have a butchers.

The exhibition is set up at the back end of the local history section which is fascinating in itself.

The displays immersed me in warm nostalgia as I went through the eras, the connections Bolton has with its neighbouring towns, Wigan Casino and Northern Soul.

I grew up in Bolton and experienced much of the pop culture full on.

Growing up in Bolton left an impression.

The exhibition was surprisingly busy and it pleased me so many people took an interest.

I would wholeheartedly recommend a visit to our fantastic museum.

It is one of the finest in the North West, especially the 'Growing up in Bolton' exhibition.

Mak at the exhibition

There will be something for everyone.

Which brings me onto something my mother used to cook often growing up in Bolton. (A seamless link if ever I saw one!)

A very economical meal that not only filled our bellies but was extremely delicious.

I call them Salsette Potatoes. Salsette Island is just off the coast of Bombay.

This recipe is has featured at my stage exhibitions at food and drink festivals around the country and is always a winner.

Mak's Salsette Potatoes

Salsette Potatoes

Ingredients

• 500g new potatoes

• ½ tsp each fennel, cumin and coriander seeds

• Two mild chillies, finely chopped

• Six lengths of spring onion, coarsely chopped

• 30g butter, melted

• Two to three tsp olive (or vegetable) oil

• Pinch of salt

• Small handful parsley (optional). Finely chopped

• One tsp garam masala

• Yoghurt dip of your choice.

Spring onions are part of the recipe

Method

1. In a lidded saucepan boil the potatoes in salted water for about 15 minutes, until they are boiled fully but still hold their shape

2. Toast the seeds in a shallow frying pan until they turn a pale brown colour and begin to give off a wonderful aroma. Crush them in a pestle and mortar, into course powder

3. Drain the potatoes and split each one in half with a spoon. Rough edges are good.

4. Heat the oil in a wok or high sided frying pan. Add the potatoes and shallow fry them until the edges and sides begin to crisp up. Add salt to flavour.

5. In a small bowl mix the chillies, spring onions and crushed seeds with the melted butter. Whilst still on the heat add this mixture to the potatoes. Toss until all the potatoes are coated.

6. Take off heat and add the chopped parsley and garam masala. Toss again until properly mixed. Serve hot or cold with a yoghurt dip of your choice.

A serving of Mak's Salsette Potatoes

Good luck. And remember, 'Growing up in Bolton' runs at Bolton Museum until September 25.

Mak at the exhibition