Smoky Bravas Jacky-P

Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

When the potatoes have roasted for about 10 mins, pop the garlic parcel onto the baking tray and roast until soft, 10-12 mins.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin into a small bowl and mash with a fork. Add the mayonnaise (see pantry for amount) and mix together. Set your garlic aioli aside.

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips, then chop into small 1cm pieces.

Grate the Cheddar and pop it into a large bowl.

Heat a drizzle of oil in a large frying pan on high heat.

Once the oil is hot, add the pepper, season with salt and pepper, then stir-fry until just soft, 3-4 mins. 

Add the grated garlic to the pepper and stir-fry for 30 secs.

Stir in the passata, chicken stock paste, smoked paprika, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat.

Simmer, stirring occasionally, until slightly thickened, 3-4 mins.

Lay the Serrano ham onto another baking tray and bake on the top shelf of your oven until crisp, 5-6 mins.

Once the potatoes are cooked, gently mash the flesh and add some butter (see pantry for amount).

Just before you're ready to serve, pop the pea shoots into another bowl and drizzle with olive oil. Toss to coat.