Maltese baked potatoes with fennel seed (Patata il-forn)

1. Peel the potatoes and cut into slices or wedges about 5 mm thick; slice the onions into thin rings.

2. In a large bowl toss the potatoes and onions with the crushed garlic, fennel seeds, salt, pepper and olive oil.

3. Layer in an oiled baking dish and pour over the hot stock so it comes a third of the way up the potatoes.

4. Dot the top with the butter in small pieces and bake at 190 °C for 60-70 minutes until the bottom is juicy and soft and the top crisp and golden.

5. Halfway through, baste the top with a little stock.

6. Serve warm – in Malta it's the essential companion of the Sunday roast (such as rabbit or lamb).

Tip: The Maltese used to take their tray to the bakery on Sunday morning, with the meat placed over the potatoes so its juices dripped into them – if you're roasting meat, try it this way.