First thing is to scrub and cut the potatoes into smallish chunks and cook in an Actifry with 15-20g of coconut oil per kilo for around 15 mins.

Chop the onions into 2cm approx. squares – not slices – and add to the main pan with the garlic – and begin to sauté with 25g of coconut oil

When the potatoes are done, you can pre-fry the tomatoes cut in small chunks or use a separate frying pan to sauté them.

Add in the roughly chopped peppers, chillies/scotch bonnet to the main pan after around 10 minutes.

Continue to sauté on a low heat for another 3 or 5 minutes.

The onions should be getting quite soft now, so you can add in the curry powder and stir well.

Add in the veg stock/stock cubes crumbled.

Add the pre-fried tomatoes – (or use canned tomatoes)

Add in a little water around 200ml and a the soy sauce.

Add in coconut cream to melt.

Add in coconut milk, stir then add in add in the potatoes – stir and add in the sausages.

Simmer gently for a while until all the juice is re-absorbed and the potatoes are cooked.

Don’t add too much water.