First Up's Minister for Fruit and Vege celebrates International Day of the Potato and the green-fleshed kiwifruit. (Fruit of the Week!!) Simple Moroccan Lamb Stew · 500g lamb fillets, cut into bite-size pieces · 2 tsp paprika · 3 tsp ground cinnamon · 2 x 400g cans chopped tomato with olive oil and garlic · 1 tbsp finely chopped parsley · plus extra to serve Step 1 Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic. Step 2 Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley. Roasted Inca Gold Potatoes · Peel if you wish and chop the big ones. Parboil, drain, and let the Inca Gold dry off a little · Rough them up in a large sieve and roast in the oven, including broken off bits · Roasting in duck fat if you have, or rice bran oil is also a good choice And that is it. Enjoy these scrummy, uniquely sweet, and buttery flavoured, potatoes from Wilcox Goodness Grown during our winter months, and perfectly suited to the rich volcanic soils in NZ