Ingredients (Serves 4-6)

• 900g/2lb fresh Jersey Royals, washed
• 1 clove garlic, left whole and unpeeled
• 1 sprig fresh thyme
• Olive oil for drizzling
• 150g/5oz goat’s cheese
• 4 ripe figs
• Salt and freshly ground black pepper
• 50g/2oz pine nuts

Preheat the oven to 190°C, 375°F, Gas 5.

Place the Jersey Royals in a large pan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 10-12 minutes, or until you can pierce the potatoes with a knife.

Drain and transfer to a roasting tray. Add the garlic clove and sprig of thyme then drizzle over a little olive oil. Toss to coat and roast for 15-20 minutes, or until lightly browned.

Meanwhile, break the goat’s cheese into bite-sized pieces and set aside. Quarter the figs and chill until needed.

Once the potatoes are cooked, spoon them into a serving bowl together with the garlic and thyme. Season, sprinkle the goat’s cheese over and arrange the figs around.

Toss lightly to coat and combine and finish with a good sprinkling of pine nuts.