Ingredients (Serves 4-6)
- 900g/2lb fresh Jersey Royals, washed
- 1 clove garlic, left whole and unpeeled
- 1 sprig fresh thyme
- Olive oil for drizzling
- 150g/5oz goat’s cheese
- 4 ripe figs
- Salt and freshly ground black pepper
- 50g/2oz pine nuts
Preheat the oven to 190°C, 375°F, Gas 5.
Place the Jersey Royals in a large pan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 10-12 minutes, or until you can pierce the potatoes with a knife.
Drain and transfer to a roasting tray. Add the garlic clove and sprig of thyme then drizzle over a little olive oil. Toss to coat and roast for 15-20 minutes, or until lightly browned.
Meanwhile, break the goat’s cheese into bite-sized pieces and set aside. Quarter the figs and chill until needed.
Once the potatoes are cooked, spoon them into a serving bowl together with the garlic and thyme. Season, sprinkle the goat’s cheese over and arrange the figs around.
Toss lightly to coat and combine and finish with a good sprinkling of pine nuts.