Baked cheese with roasted garlic Jersey Royals

Dunking crispy roast Jersey Royals into gooey baked cheese is a simple, delicious and indulgent way to make the best of these special potatoes.

SERVES 4 (as a starter or lunch) PREP 10 mins COOK 45 mins EASY V 1kg Jersey Royals

1 large head of garlic, halved

2 tbsp olive oil, plus a drizzle

½ small bunch of thyme

½ small bunch of rosemary

250g box Tunworth, camembert or Baron

Bigod cheese, or vegetarian alternative cured sausage and speck ham, to serve

(optional) 1 Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to a simmer. Wash and scrub the potatoes to remove any excess dirt, then pat dry.

2 Toss the potatoes in a roasting tin with the halved head of garlic, the olive oil, half the thyme and most of the rosemary. Season with 1 tsp flaky sea salt and a good grinding of black pepper. Roast the potatoes for 30 mins.

3 Nestle the box of cheese in the centre of the roasting tin and cut slits into the top of the cheese, then drizzle with a little more oil and scatter over the remaining thyme and rosemary. Bake for a further 15 mins. Take the tin straight to the table and serve with cured meats on the side, if you like, or arrange everything on a platter and dig in.

GOOD TO KNOW folate • fibre • gluten free

PER SERVING 430 kcals • fat 20g • saturates 10g • carbs 41g •

sugars 3g • fibre 6g • protein 18g • salt 0.9g