Clean your potatoes, and prick them numerous times with a fork. This allows the salt water to permeate the potato and flavour it nicely.

Place the potatoes in a large pot of water that is the salinity of the ocean (aka salty) and cook over a high heat for 20-30 minutes. This will depend on their size so use your intuition, but you want them to be completely cooked through. 20-30 minutes is for a large potato.

Drain the potatoes and allow them to dry.

If you’re ready to make the potatoes, preheat the oven to 200 degrees Celsius.

In a large mixing bowl, mix together all the dry ingredients for the potatoes. Once the potatoes themselves are cooled, chop them roughly, and place them into the spice mixture. Toss them to coat, and don’t be too scared of breaking a few potatoes. Scraggly potato ends = super crispy potato ends.

Place a few tablespoons of ghee or vegetable oil on a baking tray – enough to just coat the bottom. Place the ghee or oil into the oven to heat for 5-10 minutes. Both have a reasonably high smoke point, so there shouldn’t be a risk of burning.

Once the oil is hot and the potatoes are coated in spices, use tongs to lower them into the hot oil. Keep all the remaining spices at the bottom of the dish – you will use them to cook the greens in.

Turn each potato quickly to baste it in ghee or oil, and then spread them out. I used two trays for this quantity of potatoes. Packing the potatoes tightly onto one tray is a surefire way to end up with soggy potatoes.

Once the potatoes are all basted, set the timer for 20 minutes.

10. After 20 minutes, turn the potatoes, and cook for an additional 20-40 minutes. This depends on how much time you have, and how crunchy you want your potatoes to be.

If you’re making the greens, par boil the broccoli or broccolini until it is still green and crunchy but partly cooked through.

Heat a heavy bottomed pan over a medium high heat. Add some ghee or oil and the spices, and cook until aromatic. You can add some extra ginger if you like. Once the mixture is sizzling and popping, add the juice of a lime and stir to combine. Add the vegetables, and continue to cook for a couple of minutes until they’re hot and coated in the spices. Season well with salt and pepper.

You can layer the dish any way you like. It tastes equally good separated into different components as it does served as a large dish. Incidentally, it would make a good picnic salad, provided you ensure the potatoes don’t get left in the sun too long. Serve with dollops of coconut yoghurt and banana tamarind chutney, generous seasoning and some coriander or chilli.