Adapted from National Trust Comfort Food by Clive Goudercourt (National Trust Books)

• Preheat the oven to 180°C. Put the whole garlic bulb on a small piece of foil, drizzle with ½ tablespoon of the oil, then wrap the foil around the garlic to enclose completely. Put onto a baking sheet and roast for 45 minutes until soft.
• Meanwhile, add the white potatoes to a saucepan of boiling water and cook for 8–10 minutes until partly cooked. Drain. Heat the remaining oil in a roasting tin in the oven for 5 minutes. Add the partly cooked potatoes and the sweet potatoes and toss in the hot oil. Roast for about 40 minutes, turning once or twice until lightly coloured.
• Take the garlic out of the oven and leave to cool for 15 minutes.
• Unwrap the garlic, cut the top off the bulb then squeeze the soft garlic centres out of the papery casing into a bowl, mash with a fork if needed. Mix in the mayonnaise and a little salt and pepper, then add the potatoes, almonds, sultanas, red cabbage and parsley.
• Add the salad leaves and gently mix together, then spoon into serving dishes.

COOK’S TIP:
If you have a food processor, attach the fine slicing disc and make quick work of slicing the red cabbage.