Korma Spiced Pea and Potato Cakes

Meanwhile, roughly chop the coriander (stalks and all).

Halve the baby plum tomatoes.

In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes, toss to coat, then set aside.

When the potatoes have 1 min remaining, add the peas to the same pan.

Cook for the remaining time, then drain in a colander and allow to steam, uncovered, for 2 mins.

Return to the pan, off the heat. Add the korma curry paste, butter and salt (see pantry for both amounts). Season with pepper.

Mash the potatoes and peas, ensuring the mixture isn't too smooth so that some chunks of potato remain. Stir in the breadcrumbs and half the coriander. 

Allow the potato mixture to cool slightly, then shape into 2cm thick patties, 3 per person. Transfer the cakes to a large, lightly oiled baking tray.

Drizzle with oil, then bake on the top shelf of your oven until golden, 24-26 mins. Carefully turn halfway through.

Meanwhile, in a small bowl, combine the yoghurt and remaining coriander. Season with salt.

When everything's ready, add the baby leaves to the tomato bowl and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.