Heat the oven to 170°C (325°F) gas 3.

Cut the pork into bite-sized cubes, discarding any fat and gristle. Season generously with salt and freshly ground black pepper.

In a casserole, combine the pork with the ground cumin, turmeric, drained tomatoes, thick cream and the biscuit crumbs. Stir to blend and cover. Cook in the oven for 1 3/4 - 2 hours or until really tender. Correct the seasoning. Blot off any surface fat with absorbent paper.

Meanwhile, prepare the potato topping. Peel the potatoes and cut into even-sized pieces. Cook them in a saucepan of boiling salted water for 20 minutes or until tender. Drain.

Press the potatoes through a vegetable mill into a bowl, or sieve them, pressing with the back of a wooden spoon. Beat in the butter and milk and season with salt and freshly ground black pepper to taste. Spread the potato puree over the spiced pork and return to the oven for a further 15-20 minutes or until golden. Serve immediately, garnished with a sprig of flat-leaved parsley.