For the waffles:

  • Butter 100.0 g
  • Semi skimmed milk 400.0 ml
  • Egg 150.0 g
  • Caster sugar 5.0 g
  • Baking powder 7.0 g
  • Plain flour 250.0 g

For the Gunpowder Potatoes:



  1. For the waffles:

    • Melt the butter.
    • Place the flour, baking powder and sugar into a large bowl.
    • Crack the eggs into a jug and beat then pour in the milk and melted butter.
    • Whisk until smooth then leave to rest for 5min.
    • Preheat waffle maker according to instructions.
    • Scoop a ladleful of batter into the centre of each waffle grid; spread to cover. Close lid and cook for 6-8min until crisp and golden.
    • Remove to keep warm until needed.
  2. For the Gunpowder Potatoes:

    • Boil the potatoes for 12-15 minutes or until just tender then remove from the heat, drain and allow to dry.
    • Pour the oil into a saucepan and place on to a medium heat.
    • Add the mustard seeds and curry leaves and allow to crackle then add the KNORR Pataks Balti Paste and cook for 2 minutes.
    • Add the potatoes and gently crush then remove from the heat and spread out on to an oven tray.
    • Brush with oil and grill until for 5 minutes until crispy and brown then remove and place into a bowl.
    • Chop the spring onions, and chilli then add to the potatoes toss together and spoon on top of the waffles.
    • Garnish with poached eggs and crispy bacon.