For once, I have ordered all the ingredients or found them in my cupboards, so I’ll be making this for evening supper tonight.

Serves 4 as a main or 6 as a side dish
1kg small floury potatoes
2 tsp white miso paste
2 tbsp olive oil
400g cooked puy lentils (1 tin)
100g skin on almonds, toasted and sliced
A handful of basil, leaves picked and roughly torn

For the dressing
Cloves from 1 head of garlic, unpeeled
2 tbsp sun-dried tomatoes in olive oil, chopped, plus 2 tbsp of their oil
Juice and zest of a lime
A thumb-sized piece of ginger, peeled and finely chopped

1 Preheat the oven to 200C/400F/gas mark 6. Rinse the potatoes, scrubbing off any gnarly bits, and dry well. Mix together the miso, olive oil and 1 tbsp water. Put the potatoes in a baking tray, add the miso mixture and toss well together. Put the unpeeled cloves of garlic into the tray as well. Roast the potatoes until they are fluffy inside and golden outside: this should take 30‑35 minutes, depending on the size of your potatoes.

2 Make your dressing: mix the sun-dried tomatoes and their oil with the lime juice and zest and the ginger, and mix well.

3 Remove the potatoes from the oven and spoon out the garlic cloves. Squeeze the softened cloves of garlic from their papery outsides, mash them and add to the dressing.

4 Tumble the potatoes into a large bowl, add the lentils and the dressing and toss together. Top with the almonds and basil.