• 1 tsp black peppercorns
• 2 large cloves of garlic
• 2-3 tbsp chopped coriander leaves
• 1 tbsp oil
• 1 tbsp mild curry (or to taste)
• 300-500g potatoes scrubbed and diced
• 1 x 400g tin of chickpeas, rinsed and drained
• 1 x 400g tin of chopped tomatoes
• ¾ cup light coconut milk
• ½ c hot water
• 1 tbsp soy sauce
• ½ tsp sugar
• salt to taste
• (I also like to add in some chopped zucchinis and cauliflower)

Measure the peppercorns into a grinder or mortar and pestle, add the garlic and coriander and grind to a paste. Add the oil and mix well.
Transfer the paste to a large frypan and cook over medium heat for 2-3 mins until fragrant. Stir in the curry powder and cook a further 1-2 mins.
Add the prepared potatoes and tomatoes. Stir and coat with the spice mixture, then add the coconut milk, water, soy sauce and sugar. Bring to the boil. Reduce the heat and simmer until the potato is almost cooked then add the chick peas and any extra vegetables that you wish to add.
Enjoy with some rice or naan bread (or both)

Process together a large handful of tasty cheese, 100gm butter and a cup of flour with a pinch of cayenne pepper and a pinch of salt, until the pastry forms large clump around the blade.
Divide into 20-25 sections and wrap the pastry around each of the green olives to form balls, sealing the olive inside. (I like to use the green olives stuffed with garlic to give a bit of extra punch.) Chill them in the freezer for at least 20 mins then bake at 200C for about 15 mins.
Yum! You can also make a double batch and have some on stand-by in the freezer ready to cook from frozen at a moments notice.