Roasted baby potatoes and goat’s cheese

Ready in 45 minutes, serves 4 to 10 as a canapé.

• 20 small gourmet potatoes
• 1-2 tbsp extra virgin olive oil
• 1/2 tbsp flaky sea salt
• 125g goat’s cheese
• 2 tbsp onion marmalade

1. Preheat the oven to 180ºC.

2. Toss the potatoes with olive oil. Place in a roasting dish and sprinkle salt on top. Bake for 30 to 35 minutes.

3. Allow to cool for 5 minutes, then slice each potato halfway through the centre. Divide the cheese between the potatoes and fill the cavity with cheese.

4. Top with onion marmalade, season and serve.