Page title and description
- 1 generous pinch saffron threads
- 1kg red-skinned potatoes, e.g. Desirée
- 4 spring onions, cut into 5cm pieces and shredded
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 tsp dried thyme
- ½ tsp cumin seeds
- 225g tomatoes, skinned, deseeded and chopped
- 1 bay leaf
- 150g mature Cheddar, grated
- 85ml double cream
- salt and pepper
Prep time: 10 min
Cooking time: 30 min
Step 1Pour a few tablespoon of boiling water over the saffron threads and leave for 10 minutes, stirring occasionally.
Step 2Place the potatoes in a saucepan with the spring onions, salt and enough water to just cover. Add the saffron and its water to the saucepan together with some salt. Bring to the boil, then cover and simmer until the potatoes are tender. Drain and arrange on a serving dish. Keep warm if necessary.
Step 3While the potatoes are cooking make the sauce. Heat the oil in a frying-pan and fry the onion until lightly browned. Add the garlic, thyme and cumin seeds and fry for 1 minute.
Step 4Then add the chopped tomatoes, bay leaf, salt and pepper. Cook over a vigorous heat until the tomatoes have broken down to form a thick sauce.
Step 5Add the cheese and cream and stir until the cheese has melted smoothly into the sauce. Pour over the potatoes and serve immediately.