Potato & Confit Garlic Mash

1. Preheat the oven to 120°C/Fan 100°C/Gas ½. Separate the garlic cloves and pop them into a small bowl. Cover with a lid. Shake the bowl vigorously for 1 min till the paper skins begin to peel off the cloves. Remove and discard the skins. Trim any woody ends off the garlic cloves.

2. Add the garlic cloves and half the rosemary sprigs to a small, ovenproof dish. Pour in 200ml olive oil or enough to ensure that the garlic cloves are completely covered. Pop the dish in the oven and cook for 1 hr or till the cloves are golden and soft. Remove from the oven and set aside to cool.

3. Meanwhile, peel the potatoes and cut them into even-sized chunks – not too small. Quarter them, if large, or halve if small. Pop them in a pan. Pour over enough water to cover. Season with a large pinch of salt. Bring to the boil, then reduce the heat. Simmer for 25 mins till the potatoes are completely tender (a knife should be able to easily pierce the thickest part).

4. Drain the potatoes, then return them to the pan. Cover with a tea towel and allow the potatoes to sit for 5 mins to absorb any remaining steam.

5. Gently warm 400ml oat drink in a pan over a medium heat. Set aside.

6. Scoop out the garlic cloves from the oil. Mash half the garlic cloves and set the remaining cloves aside for topping.

7. Mash the potatoes. Slowly pour in the warm oat drink. Drizzle in half the confit garlic oil. Scoop in the mashed garlic. Beat with a wooden spoon till soft. Season.

8. Transfer to a warm serving dish. Top with the remaining confit garlic. Garnish with the remaining rosemary leaves. Serve straight away.