Tiny little roast spuds, Maris Piper, cut into 2.54mm chunks, parboiled until they’re nearly falling apart, then slow roast in walnut oil at 150C for an hour and a half or until golden brown
Meanwhile…
Boil up some Puy lentils.
Slice up three peppers, red, yellow and green and fry with onions and garlic. Add the Puy lentils, a tin of tommies, or fresh, and two teaspoons of Pimenton, or other sweet smokey Paprika, and oregano to taste. When reduced to texture of porridge, remove heat, add chickpeas and allow to stand for ten mins.
Serve in bowls with roast spuds on top and sprinkled with roughly chopped Coriander.
The veg should be ready and waiting for the spuds, not the spuds waiting for the veg.
You could add some slices of Chorizo if you’re hungry…