Instructions: Pantry: VINDALOO is a very hot curry tomato paste.

1. Put the potatoes and turmeric in a pan with a little salt and cover with water. Bring to the boil and simmer for about 8 minutes until tender.

Drain and mash with the flour. Leave to cool slightly.

2. Meanwhile, make the tamarind sauce. Mix all the ingredients with the water in a pan. Bring to the boil and simmer for 20 minutes until syrupy.

3. Heat the butter in a frying pan and fry the apples for 2 minutes. Add the curry paste and peas and cook for 3-4 minutes. Stir in the coriander and set aside.

4. Preheat the grill and line the grill rack with foil. Divide the potato mash into 12 equal portions and the apple mixture into six. Press one portion of the potato mixture into a lightly oiled 8-cm egg poaching ring.

Spoon one portion of the apple mixture into the centre and cover with another portion of potato mixture, pressing down to flatten and cover the apple. Remove the ring and repeat with the remaining mixture.

5. Put the cakes on the grill rack and brush with oil. Cook for 4-5 minutes, then cook the other side for 3-4 minutes until crisp. Serve each one topped with the rocket, and with the tamarind sauce drizzled around.

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