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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Hazelnut spice mix  1. Preheat the oven on Conventional at 160°C. 2. Roast hazelnuts in the oven on shelf position 2 for 8 minutes and pulse in a food processor until crumbly, or chop by hand. 3. Toast the cumin, coriander, fennel and chilli in a frying pan on medium heat, induction setting 6, until fragrant. 4. Grind the spices into a coarse powder with a coffee grinder or mortar and pestle. 5. Mix all of the ingredients together.  Potato bread 1. Cut the potatoes into ½ cm thick slices, leaving the skin on and spread into a perforated steam container. 2. Steam at 100°C for 25-30 minutes. 3. Mix the flours, salt and baking powder together in a separate bowl. 4. Roughly mash the potatoes and stir through the melted butter and egg. 5. Fold the flours into the mashed potato mix until a firm smooth dough is formed and rest for 10 minutes. 6. Divide into 30g balls and shape into flat round patties about 1cm thick. 7. Place onto a perforated gourmet baking tray and brush with a little melted butter then sprinkle the hazelnut spice mix on top. 8. Preheat the oven on Intensive Bake at 170°C. 9. Place the tray in the oven on shelf position 1, turn on Crisp function if applicable and bake for 15-20 minutes. 10. Brush with more butter when it comes out of the oven, season with salt and serve warm. 500g medium waxy potatoes skin on, well-scrubbed  ¼ cup melted butter, plus a little for brushing 1 egg  1 cup rice flour  ¼ cup potato flour/starch  1 tsp baking powder  Salt flakes, to taste  Hazelnut spice mix  75g hazelnuts 1 tbsp white sesame seeds 1 tbsp whole coriander seeds ½ tbsp whole cumin seeds   ½ tbsp whole fennel seeds 1 small pinch dried chilli  ½ tbsp sumac ½ tbsp dried oregano ½ tbsp dried thyme Cooking programme Conventional, Steam, Intensive Bake and Crisp function Miele accessories Multi-purpose tray Perforated steam container Perforated gourmet baking tray Serves 4 Preparation time 25 minutes Cooking time 1 hour MICHAEL MEREDITH’S POTATO BREAD WITH SPICED HAZELNUT 8.