Roast tenderstem broccoli with almond sauce, and roast yellow pepper and sumac salsa

Scorch the pepper over an open flame, or under a hot grill, until blackened on all sides. Transfer to a bowl, seal the bowl with cling film and leave to cool. When the pepper is cool enough to handle, peel off the skin. Remove the seeds and chop the flesh into small cubes (roughly ½ cm). Transfer to a bowl.

Finely slice the parsley leaves and combine with the chopped pepper. Add the sumac, olive oil and lemon juice. Season to taste with salt and pepper and set the salsa aside.

Place the roughly chopped almonds, cucumber, olive oil, sherry vinegar and garlic into a deep jug and blitz with a hand blender until smooth. Season to taste with salt and pepper and set aside.

Heat the oven to 250C/230C fan/gas 9. Coat the broccoli with a little olive oil and salt and roast on a tray for 8-10 minutes until golden brown.

Spoon the almond sauce on to a plate and pile the roast broccoli on top. Spoon over the salsa and garnish with the crushed almonds.

For six people, peel 1.2kg Maris Piper potatoes (or the best, highest “dry matter” potato for the time of year). Cut the potatoes to create as many sides as you can, then rinse them really well in cold water to remove the starch. Half-fill a pan with cold water, adding 5g salt for every litre of water. Add the potatoes and bring to a simmer. Cook, without boiling hard, for 12-16 minutes, until the potatoes are cooked through – a thin-bladed knife should offer no resistance when pushed into the middle, and they should begin to crumble at the edges. Stir the pan three times, gently, during cooking.

Drain well and lay them on a tray in a single layer to cool and dry. You can do this the day before: some grey patches may appear on the potatoes but they’ll vanish on roasting.

Preheat the oven to 180C/160C fan/gas 4.

Pour 2-3 tbsp of olive oil into a roasting tin (25 x 35cm or similar). Sprinkle on a fat pinch of sea salt flakes. Arrange the potatoes in a single layer in the tin. Lay six cloves of unpeeled garlic on a board and bash gently with the flat of a knife, just enough to split the clove. Tuck the garlic cloves in among the potatoes. Trickle over another 4 tbsp olive oil. Sprinkle over another pinch of salt.

Put the potatoes in the oven for about 30 minutes (if they were still hot when you put them in, open the door slightly for a second