6 garlic cloves
1 garlic bulb
8 Maris Piper potatoes, peeled
2 Maris Piper potatoes, peeled and cut into 1cm/½ in chunks
5–6 Maris Piper potatoes, peeled and cut into even cubes
10 rosemary sprigs
3 rosemary sprigs
chicken stock, to cover
2½ tbsp plain flour, plus extra for dusting
salt and freshly ground black pepper
250g/9oz caster sugar
oil, for cooking
1 tbsp salt
1 tbsp white sugar
500ml/18fl oz vegetable oil, for deep-frying
2 tbsp vegetable oil, plus extra for drizzling
For chocolate-filled potato dauphines
5–7 tbsp chocolate spread
½ recipe quantity Italian meringue (see below)
250g/9oz clarified salted butter
20²µ/¾´Ç³ú unsalted butter, plus an extra 10g, softened
1 large free-range egg
2 free-range egg whites
2 tbsp full-fat milk
20²µ/¾´Ç³ú Parmesan, finely grated
8 rashers pancetta or thin streaky bacon