Fondant Potatoes

1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Peel the potatoes, then slice off the ends so they have flat surfaces. If the potatoes are large, slice them in half so they're approximately 4-5cm high. Peel the garlic cloves, then lightly crush them with the flat side of your knife. Dice 100g of the butter.

2. Put a large, deep ovenproof frying pan or shallow casserole dish on a medium heat. Add 2 tbsp oil to the pan and swirl to coat the base of the pan. Add the potatoes, flat side down, and fry for 4-5 mins till golden brown underneath. Flip the potatoes over and fry for a further 4-5 mins till golden brown underneath.

3. Turn the heat down to medium-low. Add the diced butter to the pan and swirl to melt it. Drop in the garlic cloves, thyme sprigs and bay leaves. Cook for 2-3 mins, spooning melted butter over the potatoes to coat them.

4. Pour the chicken bone broth into the pan. It should come halfway up the potatoes. If not, top up the pan with extra water. Season well with salt and pepper. Transfer the pan to the oven and roast for 30-35 till the potatoes are tender and a skewer inserted goes through easily.

5. When the potatoes are cooked, take them out of the oven and rest in the pan for 5 mins. Transfer the fondant potatoes to a serving dish with a slotted spoon, discarding the herbs. Pour over any buttery sauce from the pan and serve.