Twice-Cooked Garlic & Rosemary Potatoes

• While the potatoes are cooking, using the flat side of a knife, gently crush the garlic cloves, leaving them in their skin. • Pick rosemary and thyme leaves. Trim green tops from baby carrots and scrub them clean. Halve any thicker carrots lengthways. • In a large bowl, combine carrots, thyme leaves, the honey, a drizzle of olive oil and a generous pinch of salt and pepper.

TIP: Leaving the garlic cloves in their skin prevents them from burning!

• Drain potato well, then return to saucepan. Add garlic cloves, rosemary leaves and the butter. Season generously with salt and pepper and sprinkle over the plain flour evenly. Toss to combine and rough up the edges. • Spread potato evenly over two lined baking trays. Spread carrots evenly over a third lined oven tray. • Roast the veggies, with the carrots on the bottom rack, until the potato is golden and the carrots are tender, 30-35 minutes.

TIP: Roughing up the edges helps the potato get crisp edges while roasting!

TIP: The carrot may be done earlier than the potato, so keep an eye on them!