Eating In

500g potatoes
1 tbsp vegetable oil
1 tsp tomato puree
1 tsp ground fennel seeds
1 thumb sized piece of fresh ginger
150g tomatoes
a handful of mint leaves
50 ml double cream
1 tsp salt
1tsp chilli powder
Cut the potatoes into roughly 2 cm cubes. Put the oil, tomato puree, salt, fennel and chilli powder into a bowl and add the potato. Mix well to evenly coat the potatoes. Transfer to a baking sheet and roast in a moderate oven until the potatoes are tender. If any oil has separated from the potatoes, drain it off and use it to gently fry the finely chopped ginger. Then add the potatoes and the chopped tomatoes. Cook gently for about ten minutes until the tomatoes have softened. Add the chopped mint. Stir in the cream. Check the seasoning and serve