This recipe, based on Yotam Ottolenghi’s from Saturday’s Guardian, gives a new twist to roast potatoes. As he writes, ‘they are especially good with spiced roast meat’ and a firm favourite in this household.

8 cloves garlic, peeled
120g goose or duck fat (or rapeseed oil)
4-5 sprigs fresh rosemary
4 sprigs fresh thyme
2kg waxy potatoes, such as Maris Piper or Charlotte
40g ground semolina
2 tsp caraway seeds, toasted and roughly ground
2tbsp rose harissa paste
Sea salt

Oven at 150°C

Put the garlic, fat and herbs in a small saucepan with a lid. Cover and roast for 40 minutes until the garlic is soft and caramelised.

Strain the fat into a heatproof dish. Set the garlic and herbs aside.

Increase the oven temperature to 200°C. Parboil the potatoes in salted water for 10 minutes. Drain them into a colander and give them a good shake to roughen their edges. Leave to dry for 10 minutes.

Mix the potatoes with the semolina, harissa paste, caraway seeds and two tablespoons of salt. Turn into the dish with the fat and move the potatoes around so that they are well coated.

Roast for 45 minutes, turning them once or twice so that they are golden brown on every side. Stir in the confit garlic and herbs and continue roasting for 15 minutes before serving.