Instructions: Place the potatoes in a shallow saucepan into which they will fit in one layer.

Add the next six ingredients and toss together.

Pour over enough stock to just cover the potatoes sprinkle with the saffron and bubble gently over a very low heat covered with the lid slightly askew to allow steam to escape.

Cook until the potatoes are very tender and the liquid has reduced by twothirds add a little more stock if necessary to prevent the potatoes from drying out. This could take about 45 minutes.

Meanwhile blanch the pods and peas in plenty of salted boiling water so that theyre cooked but still have some crunch.

As a guide beans and broad beans will take about 2 to 3 minutes sugar snaps and mangetouts about 30 seconds. Plunge the blanched vegetables into cold water to prevent further cooking then drain.

Add the veg to the potato pan to reheat for a couple of minutes before serving.

To serve make a bed of potatoes on
each pr ewarmed plate stack with the vegetables and some dill or nunt then spoon over the deliciously aromatic buttery juices.

The waxy flesh of the potatoes in this dish takes on board all the spicy saffroned butter you care to feed it. Even better add a spalsh of nutty argan oil. Serve on its own or with couscous with a dab of harissa on the side to spice it up if you fancy.

Serves 4

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