Serves 4

4 tablespoons olive oil

1 chopped onion

2 cloves garlic, peeled and crushed

1 teaspoon turmeric

2 green chillies, finely chopped

1 lb new potatoes (small potatoes can be left whole but larger potatoes should be sliced)

1/2 lb tomatoes, skinned and chopped

3 oz sultanas

salt

1 small carton cream

2 oz toasted pine kernels

2 tablespoons chopped fresh coriander

Instructions

• Fry onion and garlic in the oil until soft.

• Add turmeric and chillies and fry for further 2 minutes.

• Add potatoes, stir and cover. Cook for about 5 minutes, stirring several times.

• Add tomatoes, sultanas and salt. Cook uncovered for a few minutes.

• Fry gently until the potatoes are cooked.

• Toss the potatoes in the cream.

• Sprinkle with pine kernels and coriander and serve hot.