This recipe comes from Ben Tish’s book, Moorish, which The Times reckoned to be the best cookbook of 2019. It is very simple but delicious. Try it with lamb chops sprinkled with sumac.

750g King Edward of Red Rooster potatoes, peeled
About 130ml extra virgin olive oil
3 cloves garlic (unpeeled), crushed
2 green peppers, deseeded and cut into fine slices
1 large green chilli, finely chopped
50g pitted green olives, finely chopped
Handful of coriander, leaves and stalks finely chopped
Salt and freshly ground black pepper

Cut the potatoes into bite-size chunks, then place them in a pan and cover with cold water. Salt and bring to the boil. Let simmer until the potatoes are almost cooked. Drain in a colander and give them a good shake to roughen their edges. Allow to cool.

In a hot oven (190°C) heat a large baking tray. Carefully pour into it the olive oil. Place the potatoes and garlic in the pan, turning them so they are coated in the oil. Season well with salt and pepper. Cook for 20 minutes.

Take the tray from the oven, turn the potatoes and add the green peppers and chilli, coating them in the oil. Return to the oven for 10 minutes or for as long as it takes for the potatoes to be nicely browned and cooked through.

Remove from the oven, add the chopped olives and coriander, stir through and place into a warm dish to serve immediately.