Directions

1. Start by washing the potatoes and peeling only a third off all their skins
2. Pack the potatoes (peeled side up) into a saucepan with the stock cube. Fill the pan with water until the potatoes are covered, put a lid on the pan and bring to a boil. Cook for about 30 minutes or until the potatoes are tender. Drain and set aside
3. While the potatoes are cooking, heat the oil and butter in a large frying pan over a medium heat. Add the onion and leeks and fry for 3-4 minutes before adding the tomatoe. Stir and cook until the tomatoes have softened