Spiced potato wedges with rocket and walnut pesto

At least a day before you plan to make the wedges, infuse the rosemary and chilli oil. The recipe will make more than needed but the oil will keep in a cool dark place for several months and can be added into dressings, rubbed over chicken or used to finish soups (and pretty much anything else you can think of)

Begin by brushing off the rosemary and chilli with kitchen paper, making sure they are very clean. Gently heat the olive oil in a saucepan until it begins to shimmer

Place the rosemary and chilli into a sterilised bottle. Using a funnel, carefully pour the hot olive oil into the bottle over the rosemary and chilli. Seal the bottle

Leave to cool and store. This needs to be made at least a day in advance so the flavours can infuse, but it gets better with time

On the day you plan to serve the dish, make the pesto. Place the walnuts, rocket, Grana Padano, olive oil and garlic in a pestle and mortar or food processor. Combine all the ingredients into a paste and season to taste. This will keep in the fridge for about a week

Preheat an oven to 220°C/gas mark 7. Grease a baking sheet

Wash the potatoes then pat dry with a clean tea towel. Cut each potato into 8 wedges and place in a large bowl. Toss with 15ml of the rosemary and chilli oil, some salt, pepper and most of the fresh rosemary until evenly coated. Place into a single layer on the baking tray

Bake for 15–18 minutes, turn over and continue baking until golden and crisp, approximately 15 minutes longer

Serve the wedges immediately, sprinkled with chopped chilli and a little more rosemary. Serve with the pesto on the side