Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks 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 until golden, 25-35 mins. Turn halfway through.

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

Trim the carrots (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 ground 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 tender, 20-25 mins. Turn halfway through.

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

Once hot, add the garlic, cook for 1 min, then stir in the fig jam, balsamic glaze and the water for the sauce (see pantry for amount).

Bring to the boil, then remove from the heat and set aside.

Once the carrots and onion are cooked, remove them from the oven. Lay the kale on top, drizzle with oil and season with salt and pepper.

Return the tray to the oven to roast until crispy, 4-6 mins.

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

Share the roasted veg salad between your bowls. Crumble the goat's cheese on top.

Finish by scattering over the flaked almonds.