Empty potatoes into a large pan of water and par boil for approximately 10 minutes.
Whilst potatoes are par boiling, dice the courgette, carrots and onion. Fry them off in a pan with a little bit of oil, but do not let the vegetables cook, and sprinkle a little flour over the vegetables.
Add the vegetable stock cubes to 2 pints of boiled water and stir.
Drain potatoes. Now partly soft, dice the potatoes and then place in large pan. Drain the oil off the pan of vegetables and add to the pan of potatoes. Add stock. Simmer for about 20 minutes.