Roasted Beetroot with Bombay style Potatoes topped with crème fraiche & orange zest

Can be served either as a side dish with meat or fish or as a stand-alone dish with a salad or veg. - Chop the potatoes into a small dice and part boil (10 mins) - Boil the beetroot until soft, cool and peel off the skin. Cut into similar size dice as the potatoes - Meanwhile fry the onions & ginger until soft. Lower the heat - Add the spices and simmer to release the flavours and natural oils. - Add the tomatoes and potatoes then the beetroot and fry for a further 2-3 minutes or until excess liquid has evaporated - Serve with a good helping of crème fraiche, orange zest and freshly chopped coriander