I've just remembered my Mediterranean roast potatoes, brilliant with a barbecue or with anything, and they are so easy.

For two people you need 500g salad potatoes. They must be of the waxy type. You need a baking tray big enough to spread the spuds out. Scrub the spuds but don't peel. Hack them into chunks about a half-inch in size and scatter them on your baking tray. Add several good glugs of extra virgin olive oil, two or three sprigs of rosemary, salt and pepper and a couple of cloves of bashed but skinned garlic. Toss all that lot together and put into an oven at 180C.

After fifteen minutes, remove from oven and toss everything around. At this stage, add the cloves, still in their skins, from a whole head of garlic. Mix everything around then put back in the oven for another 20 minutes or so.

Once the spuds are golden they're ready, and you can eat the garlic cloves by sucking out the middles. The recipe is more of a summery thing for us, but it's lovely with some cold meat and a few greens or a salad.