-    Peel, cut into half and boil new potatoes for 5 minutes.
          Drain and season with salt.
    -    Chop spring onions and green pepper and put in greased baking tray.
    -    Blend tomato with 2 table spoons of water and 1 tsp olive oil.
          Pour over onions and pepper. Season with salt and pepper.
    -    Slice courgette wafer thin and add layer over tomato sauce.
    -    Add new potatoes layer and pour cream on top.
    -    Bake in pre heated oven for 25 minutes at 220 degrees high.
    -    Serve hot.

    There is something magical about picking your own potatoes from the garden
     and eat them fresh within minutes.