1) Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover the potatoes halfway with chicken stock, about 720ml, add the butter and cover skillet with a lid. 2) Cook the potatoes in the stock until almost tender, about 5 to 8

1) Place the potatoes in a deep frying pan and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 700ml, add the butter and cover pan with a lid.2) Cook the potatoes in the stock until almost tender, about 5 to 8 minutes,

To make the Rougaille (a traditional Mauritian tomato sauce), heat some oil in a pan and fry one tablespoon of the garlic and ginger paste with one onion. Leave them to sweat until the onion is soft. Add two pinches of thyme and 300g of plum tomatoes