Heat your oven to 190°C. Pop in a roasting tray with a glug of olive oil in it to heat up.

Chop your potatoes into 1 inch cubes, leaving the skins on. Wrap your bulb of garlic in a square of baking parchment.

Remove the hot tray from the oven and carefully add your potatoes. Season with salt and toss until coated, then place in the oven. Place your garlic on a lower shelf. Roast for 45 mins, turning the potatoes occasionally so they brown evenly.

Roughly chop your red chilli, cloves of garlic and spring onions.

Place them into a blender with your smoked paprika, tomato purée and 4 tbsp olive oil. Blend until you have a fairly smooth paste.

Heat a frying pan over a medium heat. Crumble in your chorizo and fry for a few mins until it is crispy. Remove from the pan.

Tip your vegetable paste into the same pan and cook for a few mins until fragrant. Add your flour and cook out for 2 mins, stirring until you have a smooth paste. Gradually pour in your chicken stock, whisking constantly so you have a smooth base.

Once all the stock has been added, pour in your passata and bring the mixture to a simmer. Cook for 5 mins, then season to taste with salt. This is your bravas sauce.

Back to the oven. Once 45 mins have elapsed, remove the garlic from the oven and roast your potatoes for another 10-15 mins.

Once your garlic is cool enough to handle, squeeze out the pulp. Pop it into a bowl along with your mayonnaise and mix to combine. This is your roast garlic aioli.

Roughly chop some parsley.

Assembly time. Pour your potatoes onto a plate and either pipe or spoon your bravas sauce over. Next, do the same with your roast garlic aioli. Sprinkle with the crumbled chorizo and some parsley, then serve.