Preheat the oven to 180°C fan / 390°F / gas 6.

Bring a large pan of salted water to the boil. Add the salad potatoes and bring the pan back to a boil. Cook for 12 minutes, then drain and let them steam dry.

Combine the parboiled potatoes, a really good glug of olive oil and a pinch of salt and pepper on a large baking tray and use your hands to give everything a good mix. Chop the head from the garlic bulb, drizzle with a little olive oil and wrap it in foil. Nestle it between the potatoes, then roast both for 40–45 minutes, stirring everything halfway through, until the potatoes are crisp and the garlic cloves are easily squeezed from their skins.

Next, combine the halved red peppers, chilli, a really good glug of olive oil and a pinch of salt and black pepper on another large baking tray. Use your hands to give everything a good mix, sitting the chilli within the curves of the red pepper. Roast alongside the potatoes for the last 30–35 minutes of their cooking time, turning them over halfway through, until tender and slightly charred at the edges.

Drizzle the roasted red peppers with red wine vinegar and add the capers, parsley and butter beans to their tray. Give everything a good mix.

To make the aïoli, squeeze out the flesh of the roasted garlic and combine with the mayonnaise, smoked paprika and a good grind of black pepper. Taste and add a pinch of salt, if you think it needs it.

Layer the marinated red peppers, butter beans and crispy potatoes in a serving dish or between plates. Drizzle over or serve with the aïoli, sprinkle with the toasted flaked almonds and finish with a good crack of black pepper. Use a roasted potato to scrape up any leftover aïoli from its bowl and pop it straight into your mouth. You won’t want to waste it.