Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and halve or quarter any larger spuds so they’re all roughly the same size. Peel the red onion and slice into thick wedges. Halve the yellow peppers, scoop out the seeds and pith and slice the peppers into thick chunks. Add everything to 1 large or 2 medium roasting tins. Drop on the whole, unpeeled garlic cloves and drizzle over 2 tbsp olive oil. Add a good pinch of salt and pepper. Slide the tin(s) into the oven to roast for 35 mins.

While the veg roast, trim the roots and any ragged greens off the spring onions. Slice about 2cm off the green end of each spring onion and set these aside for later. Finely chop the rosemary leaves.

After 35 mins, remove the garlic cloves from the roasting tin and set them to one side. Scatter over the chopped rosemary and pour over 2 tbsp red wine vinegar. Carefully turn all the veg to coat it, and add the chorizo to the tin. Pop the whole spring onions on top and slide the tin back into the oven to roast for 20 mins.

Meanwhile, divide the rocket between 4 plates. Squeeze the roasted garlic cloves from their papery skins into a small bowl. Whisk with 1 tbsp olive oil and a pinch of salt and pepper. Set aside. Finely slice the reserved spring onion greens.

When the tin roast has cooked for a total of 55 mins, remove it from the oven. The potatoes should be golden and tender and the chorizo should be lightly browned and cooked through.

Divide the chorizo and veg between the plates of rocket. Drizzle over the garlicky oil and top with the sliced spring onion greens to serve.