Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the potatoes into 3cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.

Meanwhile, halve and peel the red onion. Chop each half into 3 wedges.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Peel and grate the garlic (or use a garlic press).

Pop the carrots and onion wedges onto another baking tray. Drizzle with oil, sprinkle over the cumin, then season with salt and pepper.

Toss to coat, then spread out in a single layer.

Roast on the middle shelf of your oven until golden, 20-25 mins. Turn halfway through.

When the potatoes have cooked for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato.

Drizzle the smashed potatoes with a little more oil, season with salt, then return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, heat a drizzle of oil in a small saucepan on medium-high heat.

Add the garlic, cook for 1 min, then add the fig jam, half the balsamic glaze and the water for the sauce (see pantry for amount). Bring to the boil, then remove from the heat. Set aside.

Once the carrots and onion are cooked, remove them from the oven. Lay the kale on top, drizzle with oil and season. Return the tray to the oven and roast until crispy, 4-6 mins.

When ready, toss together the potatoes, veg and balsamic fig dressing on one baking tray until well coated.

Share the roasted veg salad between your bowls and crumble the goat's cheese on top. Drizzle over the remaining balsamic glaze.

Finish by scattering over the flaked almonds.

Enjoy!