Crispy smashed potatoes

Bring a large saucepan of salted water to the boil. Add the potatoes and boil for 20 minutes, or until soft enough to easily put a fork through them.

Meanwhile, preheat the oven to 200ºC, gas mark 6 and make the pickled onions. Warm the vinegar over a medium heat and stir in the sugar and ½ tsp salt until dissolved. Remove from the heat. Put the sliced onion into a bowl, pour over the vinegar, mix well and set aside.

When the potatoes are ready, drain well and tip into a large roasting tin. Gently press down on the potatoes with the base of an empty jam jar or back of a spoon until they split. Drizzle over the olive oil, scatter the lemon zest, 1 tsp black pepper and a generous pinch of salt. Bake for 20-25 minutes, until the potatoes are golden and the edges are crisp.

In an empty jar or mixing bowl, combine the coconut yogurt alternative, paprika, tahini, Dijon mustard and lemon juice and stir or shake for a few seconds to make a thick, smooth dressing.

Tip the crispy potatoes onto a serving plate and serve with dollops of the dressing. Scatter with the drained pickled red onions and herbs to serve.