PICKED GARLIC RECIPES

Steps:

• Peel the potatoes, leaving the smaller ones whole and cutting the larger ones so that they are all roughly the same size. Put them in a large pan of cold salted water, bring to the boil and simmer gently for about 15 mins until cooked through. Tip gently into a colander and leave to drain and cool – there’s no need to shake. When they stop steaming, put them on a tray in a single layer and place in the fridge, uncovered, until ready to roast. Can be done up to two days ahead.
• Once you have put the loin in to start roasting, spoon the goose fat into a flameproof roasting tin and heat on the hob for a few mins. Turn the heat off and, one at a time, turn each potato in the fat so they are completely coated. Make sure they are in a single layer and not touching. Once the oven has been turned down to 180C/160C fan/gas 4, put the potatoes in the oven with the pork and cook for 40 mins undisturbed.
• Remove from the oven and, again, turn each potato. Return to the oven for 20 mins, then remove and repeat the turning process. The pork should have come out of the oven by now, so turn the oven up to 220C/200C fan/gas 7 and cook the potatoes for a final 20 mins. Add the rosemary and garlic 5 mins before the end. Once cooked, the potatoes should be deep golden and crunchy on the outside and fluffy in the middle. Sprinkle with sea salt and serve.

Steps:

• Heat 175ml water in a saucepan until steaming, then add the butter. Remove from the heat and leave to cool until the mixture is just warm (it should not be hot). Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or stand mixer. Add the cooled butter mixture, and mix to a soft dough using a wooden spoon or the mixer. Knead for 10 mins by hand (or 5 mins using a mixer) until the dough feels bouncy and smooth. Transfer to an oiled bowl and cover with a clean tea towel. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size. Alternatively, leave to prove in the fridge overnight.
• Oil and line a baking sheet with baking parchment. Knock the air out of the dough, then knead again for several minutes. Flatten a small piece of dough (about 20g) into a disc, and put a cube of the mozzarella and a pinch of the gruyère into the middle of the disc. Enclose the cheeses with the dough, then roll into a ball. Transfer to the prepared baking sheet. Repeat with the remaining cheese and dough, placing the dough balls ½cm apart on the baking sheet – they should be just touching after proving. Cover with a clean tea towel and leave somewhere warm to rise for 30 mins.
• Meanwhile, make the garlic butter. Melt the butter in a small pan over a low heat, then stir in the garlic and rosemary. Remove from the heat and set aside until needed. Heat the oven to 180C/160C fan/gas 4. Brush the risen dough balls with the garlic butter, then bake for 25-30 mins until the dough balls are cooked through and the middles are oozing.
• While the dough balls are baking, make the tomato sauce dip. Heat the oil in a saucepan and fry the garlic for 30 seconds. Tip in the passata, vinegar, sugar and chilli flakes, and simmer for 10 mins until thickened. Season to taste and stir in the basil. Brush the warm dough balls with any remaining garlic butter, then serve with the tomato sauce dip on the side for dunking.