Experimentation is the name of the game!

Got the hole in my drive more or less sorted at last, so came in knackered at six o'clock. Had cold meat and veg but needed an effortless spud recipe. Then I remembered the Mediterranean roast spuds. So easy! Scrub some salad potatoes. Cut into half-inch chunks, unpeeled. Get a baking tray and toss the spuds with EV olive oil, salt, pepper and a few little sprigs of rosemary. Put into a very hot oven. After ten minutes, chuck in some unpeeled garlic cloves, as many as you like. You can squidge a couple up first if you like. Give them another 25-30 minutes. Sorted!