Low-waste chef Max La Manna shows us how to transform new potatoes into a delicious light meal or snack.

Bring a large pan of salted water to the boil, add the potatoes and cook for 8–10 minutes, until they are just soft enough that you can poke a fork into them, then drain.

To make the quick pickle, place the onion in a bowl, sprinkle over the vinegar, sugar and salt and mix well to combine.

Preheat the oven to 200C/180C Fan/Gas 6.

To make the whipped tofu, blend the silken tofu, white miso, lemon juice and chilli together in a food processor until smooth and creamy.

To make the smashed potatoes, toss the cooked potatoes in a large mixing bowl with the oil, vegan butter, salt and pepper.

Using a slotted spoon, transfer the potatoes to a baking tray and gently press down on each with the base of an empty jam jar until the skin breaks. Mix the garlic into the oil and butter left in the mixing bowl and pour over each potato. Bake for 15-20 minutes or until golden and the edges are crispy.

Spread the whipped tofu on the base of a serving plate, add the smashed potatoes and top with the pickled red onion, lemon zest and fresh herbs.

To keep potatoes staying fresh longer: Store the potatoes in a bowl and keep them in a cool, dry and dark area – perhaps inside the cupboard. If they begin to sprout – don’t be alarmed, just use a teaspoon to remove the sprout and use immediately - if they’re turning green, compost!

To store herbs: Place the stems of soft herbs in a glass of water, keep on your countertop or in the fridge. Change the water regularly.

If you have an abundance of herbs: finely chop the herbs and toss through room temperature butter, place the herby butter back in the fridge and now you have flavour-bomb butter with every spread. OR – blend the mixed herbs with a splash of water in food processor and transfer the mixture to an ice cube tray – freeze overnight and use the herb cubes in stews, soups or stir-fries.

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