Perfect Christmas Roast Lotatoes™

1.Preheat the oven to 190°C. Drizzle a tablespoon of oil into two baking dishes and place in the oven to heat up.

2.Parboil the Lotatoes™ in a large pot of boiling water with stock, for 10 minutes, or until the top 5mm of the Lotatoes™ are soft. Drain and return to the pot. Fluff with a fork or give the pot a good shake. Toss Lotatoes™ in semolina and carefully place in the hot oven trays. Drizzle with extra oil and season with salt and pepper. Bake for 30 minutes.

3.Meanwhile, add DYC malt vinegar, a tablespoon of olive oil, herbs and garlic cloves to a bowl. Mix to combine.

4.Once the Lotatoes™ have been baking for 30 minutes, remove from the oven. Use a potato masher to squash them a little (for extra surface area and delicious crunch), then pour the malt vinegar mix over the Lotatoes™. Return to the oven for another 30 minutes, or until golden crispy and cooked.

5.Spritz with DYC malt vinegar for extra flavour and serve while hot.