Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients (Serves 2) 
8oz (200g) boiled new potatoes
1oz (25g) butter
1 tablespoon sunflower oil
3 shallots (peeled and finely chopped)
1-2 finely chopped chillis
1 teaspoon turmeric
1 large or 2 medium tomatoes (skinned and finely chopped)
1 teaspoon sugar
Salt and pepper
5oz (125g) natural yoghurt
A handful of chopped coriander or chives 

STEP 1 Pop the spuds on to boil for 20 minutes. Meanwhile heat the butter and oil in a large frying pan. Add the chopped shallots and fry on a medium heat until golden. Add the chopped chillis, turmeric, chopped tomatoes, sugar and salt and pepper. Simmer for 2-3 minutes. Remove from heat. 

STEP 2 When the potatoes are tender, drain and chop into approx 1in. (2.5cm) chunks and then add to the shallot/tomato mixture for another minute or so until everything is heated through. Remove the pan from the heat. Lightly whisk the yoghurt and add to the pan gradually, stirring all the time. 

STEP 3 Return the pan to a low heat and simmer for a couple of minutes until the sauce is heated through and then stir in your generous handful of chopped coriander or chives (depending which flavour you prefer). Transfer to your serving dish, garnish and serve immediately. This dish makes a great accompaniment to BBQ food. 

Expert’s Tip 
When cooking with yoghurt or cream, it is best to remove the pan from the heat before adding it, and then when you return your pan to the hob, keep the heat low. This prevents your yoghurt or cream from curdling.

Amateur Gardening, the UK’s best selling weekly gardening magazine, is delighted to be associated with leading seed suppliers Mr Fothergill’s who have been providing our excellent range of cover mounted seeds since 2007. They also supply an extensive range of vegetable seeds and if you care about what you eat, now’s the time to start growing your own. To whet your appetite here are a few recipes from Amateur Gardening’s weekly Grow, cook & eat feature which I hope will inspire you to have a go at growing – and cooking – some simple crops if you don’t already do so.