Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. 

Halve the salad potatoes widthways (halve any large ones again). Put the potatoes onto a baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

When the oven is hot, roast the potatoes on the top shelf, 20 mins.

Meanwhile, halve and peel the red onion. Slice half the onion as thinly as you can.

Pop the sliced onion into a small bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Cut the remaining onion into roughly 2-3cm wedges. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper. 

Spread the sliced pepper, onion wedges, baby plum tomatoes and chickpeas onto a baking tray. Drizzle with oil and sprinkle over half the curry powder. Season with salt and pepper, then toss to coat.

Roast on the middle shelf of your oven until soft and slightly charred, 18-20 mins.

When the potatoes have cooked for 20 mins, remove them from the oven. Sprinkle over the remaining curry powder and toss to evenly coat.

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

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

Meanwhile, in another small bowl, combine the yoghurt with half the garlic and half the dried mint. Season with salt and pepper.

When the vegetables and chickpeas have roasted, add the remaining garlic and butter (see pantry for amount) to the baking tray. Stir until well combined and the butter has melted. 

Share the smashed potatoes between shallow serving bowls. Top with the buttery roast veg and chickpeas. 

Drizzle over the mint yoghurt, pickled onion, mango chutney, tamarind chutney and sprinkle with the remaining dried mint to finish.