BALSAMIC ROAST POTATOES
SERVES 4
800g red (russet or désirée) potatoes, skin on, each cut into 3-4 chunks 1 head of garlic, halved horizontally 3 tbsp extra-virgin olive oil
3-4 tbsp balsamic vinegar salt flakes and freshly ground black pepper thyme sprigs, to serve
1 Preheat oven to 200°C and line a baking tray with baking paper. Place potatoes in a saucepan of salted boiling water and cook for 15 minutes. Drain well. 2 Cut potatoes into smaller chunks, keeping skin intact. Place in a bowl with garlic halves, olive oil, 2-3 tbsp of balsamic vinegar and salt and pepper, then toss well. Transfer to the prepared tray and spread out in a single layer, placing the garlic halves cut-side down. 3 Roast for 30-35 minutes, then remove from the oven and gently toss potato mixture, making sure it is still in a single layer. Turn the garlic halves over, then return to oven for another
15-20 minutes or until potato chunks are crunchy and dark golden and the garlic cloves are soft. 4 Once out of the oven, drizzle over the remaining balsamic vinegar, sprinkle with the thyme and serve. 1 Heat olive oil in a large, heavybased saucepan over medium-high heat, add onion, carrot, celery and parsley and cook for 1-2 minutes until slightly softened. Add garlic and cook for another minute or until fragrant. Stir through the chickpeas and stock, then reduce heat to low and simmer for 8-10 minutes until the liquid has reduced slightly. Remove the pan from heat and cool slightly.
2 Transfer mixture to a blender (or use a stick blender) and whiz until smooth, adding a little water if necessary to loosen. Pour soup back into the pan and bring to a simmer over medium heat. Add vongole, then cover and cook, shaking the pan occasionally for 2-3 minutes until shells have opened (discard any that don’t open). Season to taste with salt and pepper. 3 Ladle the soup into bowls and garnish with rosemary leaves and a good grinding of black pepper. Drizzle with a little extravirgin olive oil and serve. Enjoy hot with or without bread.