roast potatoes with garlic & rosemary

Takes 1 hr serves 6 1.2kg Maris Piper potatoes 6tbsp goose fat 1-2tsp sea salt 4 garlic cloves, bashed Few fresh rosemary sprigs, chopped

1 Preheat oven to 200°C/gas 6. Peel and chop the potatoes and cook in a pan of boiling salted water for 10 mins until fluffy round the edges. Drain, bashing the colander, then put back into the dry pan with a lid and leave to steam dry. 2 Heat the goose fat in a roomy roasting tin until steaming. Add the potatoes and toss well to coat. Toss with the sea salt, garlic, rosemary and roast for 40 mins until crispy on the outside and fluffy in the middle. 3 Alternatively roast the potatoes with some halved shallots for a sweeter flavour.

Save your leftover veggies for bubble and Squeak. Mash your veg together and Pan fry in a little oil until golden