This recipe always has my mouth watering at the thoughts of it. Roast garlic has to be one of my absolute favourite roast ingredients. The process takes the pungent cloves and transforms them into a smoky, sweet and wonderfully creamy mush.

This is a super side dish which goes really well with any main course, or even on its own as a tasty belly filler!

Serves 4
750g or about 16 Baby Potatoes
2 Tablespoons of Extra Virgin Olive Oil
A Large handful of Flat Leaf Parsley
A Handful of Chives, chopped coarsely
A Handful of roughly chopped Dill
1 Bulb of Garlic
A Good Pinch of Sea Salt and Ground Black Pepper

Before you start anything get the garlic in the oven. Cut off the top of the garlic so the tips of the cloves can just about be seen. Drizzle with a few drops of olive oil so the exposed tips are covered. Now cover in tinfoil and pop in the oven for 40 minutes at 200oC/ Gas Mark 6.

While the garlic is roasting, place the potatoes in a large pot of water and bring to the boil. Simmer for 10-15 minutes or until the potatoes are tender, you can check this with a fork.

While the potatoes are cooking prepare and chop your herbs.  Drain the potatoes and tumble into a large mixing bowl.  With a fork roughly crush each potato and season with salt and pepper.

When the garlic is ready, pop out the cloves from their skins and mash with a fork on a chopping board. Transfer the garlic to the mixing bowl and add 2 tablespoons of extra virgin olive oil and scatter the dill, chives and parsley on top.

Gently mix all the ingredients to combine, and be careful not to break up the potato too much.

Serve in a large bowl with a final scattering of parsley and a drizzle of olive oil over the top.