Let’s get cooking!

• Step 1 of 4

  FOR THE ROAST POTATOES

  Tip the potatoes into a large saucepan and cover with cold water. Season heavily with fine salt and place over a high heat. Bring to the boil, then turn down to medium and simmer for 15 minutes, until tender but not falling apart.

  Preheat the oven to 220ºC / 200ºC fan. When the potatoes are cooked, drain into a colander and place back over the hot pan with a clean tea towel on top to steam dry for 5 minutes. Add the oil and ghee into a baking tray and place into the oven to heat up.

  When your fat is hot, carefully tip the potatoes into the fat and turn to coat. Place the tray into the oven for 35 minutes.

  Remove the potatoes from the oven and scoop into the sticky tamarind glaze. Return the potatoes to the fat in the tray and pop back into the oven for 10-15 minutes to turn dark and sticky.

• Step 2 of 4

  FOR THE TAMARIND GLAZE

  Add all of the ingredients to a saucepan and place over a high heat. Bring to a bubble and reduce for 10-15 minutes until sticky.

  Remove 1 tbsp of the glaze and set aside for drizzling later.
• Step 3 of 4

  FOR THE MINT YOGHURT

  In a bowl, mix together the yoghurt, mint sauce, grated garlic, lime juice and salt and pepper. Taste for seasoning and adjust as necessary.

• Step 4 of 4

  TO ASSEMBLE

  Spoon some mint yoghurt onto your plate and stack up some sticky tamarind glazed roasties. Sprinkle with pomegranate seeds and add coriander and mint leaves. Drizzle the reserved glaze over the spuds with a final sprinkle of flaky salt.