Mozzarella, Basil and Sun-Blush Tomatoes

• 4 large, floury potatoes
• 8 garlic cloves
• 2 tablespoons olive oil

Bake the potatoes until tender. Meanwhile, place the unpeeled garlic cloves in a baking tin, pour over the oil and roast in the oven for 25-30 minutes, until golden and caramelised. Remove the skins and mash the flesh coarsely in a bowl. Add the basil, mozzarella and tomatoes and season lightly.

Make an incision or a cross in the centre of each potato