Spiced russians & chips


Paprika and red peppers make this a smoking hot take on classic Russian and chips.



Salt and freshly ground pepper

4 large potatoes

oil for deep frying

Spiced russians

500g Eskort Cheese Russians, chopped

45ml (3T) olive oil for cooking

2 red sweet peppers, roughly chopped

1 garlic clove, sliced

30ml (2T) chopped thyme

5ml (1t) smoked paprika

5ml (1t) chilli flakes

15ml (1T) balsamic vinegar

salt and freshly ground pepper

white cheese and fresh herbs for serving




  • Add salt to a pot of water and bring to the boil.
  • Quarter the potatoes, add to the boiling water and cook until al dente.
  • Remove the potatoes from the heat and refrigerate to cool.
  • Press the potatoes flat and deep-fry until crispy.
  • Season with salt and freshly ground pepper.

Spiced Russians

  • Add olive oil to a pan over moderate heat and fry the red sweet peppers, garlic, thyme, paprika and chilli flakes until soft and glossy.
  • Add the Russians and fry until cooked, about 5 minutes each side.
  • Add the balsamic vinegar and season with salt and freshly ground pepper.
  • Serve the Russians on the potatoes and garnish with freshly shaved white cheese and herbs.

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