Smoky potatoes

This recipe has been adapted to cook on a stove but if you want to do it the Caia way, get your BBQ nice and hot using smoked wood chips, add your potatoes to the top shelf of the grill, close and leave the potatoes to get some char, absorbing the smoky flavours.

SERVES 4 AS A STARTER | PREP 10 MINS COOK 1 HR 10 MINS | EASY

3 garlic bulbs

4 tbsp extra-virgin olive oil

75g white miso

350g new potatoes, larger ones halved 560g jar of good-quality small white beans, drained and rinsed 30g parmesan, grated

1 Heat the oven to 180C/160C fan/gas 4. Cut the tops off the garlic bulbs, just exposing the cloves inside, making it easier to squeeze them out later. Cut a large piece of foil, enough to wrap all the garlic, and add the bulbs, exposed-side up. Drizzle with 1 tbsp of the oil and season. Wrap the foil into a parcel and roast for 1 hr 15 mins or until very soft. Leave to cool, then squeeze out all the roast garlic and put in a mini blender with the miso and a few tbsp of water. Blend until a completely smooth, loose purée forms. If it’s too thick, add 1-2 tbsp of water. Set aside for later.

2 Meanwhile, bring a large pan of salted water to the boil. Cook the potatoes, partially covered, for 10 mins or until just tender – a sharp knife should pierce easily – but not falling apart. Drain thoroughly, toss with 1 tbsp of oil and season. Set aside.

3 Tip half the beans into a mini blender along with the remaining oil, 100ml of hot water and plenty of salt and pepper. Blend until a completely smooth, loose purée forms – similar to a thick soup consistency. Put the purée in a pot with the remaining beans and set aside to warm up later.

4 Heat a griddle pan over a high heat until very hot. Cook the potatoes for 8-10 mins, turning occasionally, until well charred on all sides. Remove from the heat and toss with the garlic miso. Gently reheat the bean purée for a few mins until just heated through, then divide between four small bowls. Cover with the grated parmesan, top with the potatoes and serve.

PER SERVING 342 kcals | fat 15.1G saturates 3.2G | carbs 32.9G | sugars 2.3G fibre 8.1G | protein 14.5G | salt 1.9G