(from Hugh Fearnley-Whittingstall’s book: ‘Three Good Things on a Plate’) 

Serves 4  


600-700g new potatoes, scrubbed or scraped 

4-5 garlic cloves, peeled and bashed 

3 tbsp olive oil 

One bunch of asparagus 

One pack of halloumi cheese 

Juice of half a lemon 

2 tbsp chopped flat-leaf parsley 


Pre-heat the oven to 190C (175C for fan) 

Cut the potatoes into 3cm chunks 

Put into a large roasting tray with the garlic, olive oil and salt and pepper, and toss well 

Roast for 20 minutes 

Meanwhile, snap the woody ends from the asparagus and cut the spears into 3-4cm lengths, setting the tips aside. 

Cut the halloumi into 2cm pieces 

Take the potatoes from the oven: add the asparagus stem pieces and the halloumi and toss to combine. Turn the potatoes so they brown all over. Everything should be in a single layer. 

Return to the oven for ten minutes, then add the asparagus tips and cook for another five minutes till the asparagus is tender and the cheese is starting to caramelise. Discard the garlic. 

Sprinkle the lemon juice over, transfer to a serving dish and scatter the parsley over. 

Serve with steamed chard or spinach. 

Jill Kaye, May 2020