Tamarind pea and potato salad

Ready a large saucepan of salted boiling water, and a second smaller saucepan of boiling water.

Slice the larger potatoes in half, so they resemble a similar size to the smaller ones in the packet.

Carefully add the potatoes to the larger saucepan, boil for 12-15 minutes or until you can poke a knife through them. Tip into a colander to cool off for 10-12 minutes.

Cook the eggs in the smaller saucepan, for roughly 7 minutes. Once cooked place them into a bowl of cold water to cool. Once the eggs have cooled careful peel them.

Mix the yoghurt, mayo, curry powder, tamarind chutney together in a small bowl.

Slice the springs onions and herbs. Cut the eggs into quarters.

Add the cooked potatoes to a serving bowl, season with salt and pepper and then fold in the creamy tamarind sauce, herbs, spring onions, peas and eggs.

Serve immediately with fresh chilli sprinkled over the top and the zest of one lemon.

DELICIOUS!