• 1 large onion, thinly sliced
• 2 tablespoons vegetable oil
• 2 oz (56 g) butter
• 2 lb (900 g) potatoes, peeled and cut into ½ inch slices
• 1 level tablespoon of paprika
• ¼ pint (145 ml) water
• Salt to taste
• 1 level tablespoon cornflour
• 2 level teaspoons caraway seeds (optional)
• ¼ pint (145 ml) soured cream
• A few chopped chives or spring onions
• 3 - 4 free-range hard boiled eggs, sliced

Method:

1. Fry onions in oil and butter over a low heat in a large saucepan until tender and golden.
2. Add potatoes and paprika and stir.
3. Add water and salt. Cover and cook slowly for around 20 minutes until the potatoes are just soft.
4. Stir in the flour, blended with 3 -4 tablespoons of water, and the caraway seeds (if using). Cook for a minute or two to thicken and then remove from the heat.
5. Stir in the soured cream, pile up in a casserole and sprinkle with chopped chives or onion and the sliced eggs.

Serves 4.