Pink Fir Potato & Malabar Spinach Stack Snack

Stack up the fun with Pink Fir Potatoes and Malabar Spinach. Slice, stack, and sizzle for a colourful snack that’s as playful as it is tasty.

  • 30 mins
  • Serves 4
  • Beginner


  • 500g Pink Fir Potatoes
  • 250g Malabar Spinach
  • 2-4 Tbsp Yeo Valley Creme Fraiche
  • 1 Garlic Clove (crushed)
  • 1 tsp Whole Grain Mustard
  • 1/2 tsp Whole Nutmeg (grated)
  • 1 tsp Lemon Zest
  • Salt & Pepper

Toppings – September pickles & Calendula Flower


  1. Wash and scrub the potatoes. Add them to a large saucepan filled with water and add 1/2 tbsp salt. Boil the potatoes for 20 minutes until they are cooked through. Drain them and allow them to steam dry.
  2. Add the Malabar spinach to a hot pan and cook for 2 minutes until it has wilted. Turn the heat to low and stir through the crème fraiche, crushed garlic clove, mustard, nutmeg and lemon zest and season with salt and pepper.
  3. Slice the potatoes in 1/2 length ways, top with the creamy Malabar spinach, pickles and calendula flower. Season with pepper and enjoy.

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