1 garlic clove, finely chopped
4 garlic cloves, skin on
2 fat garlic cloves, thinly sliced
Β½ large red pepper, sliced
1 green pepper, sliced
1 red onion, sliced
1 banana shallot, finely chopped
2 sprigs thyme
600g/1lb 5oz ripe tomatoes on the vine, halved
2 waxy potatoes, such as desirée, peeled and sliced into 6–8mm thick rounds
250ml/9fl oz chicken stock
1 fresh bay leaf
sea salt and freshly ground black pepper
1 tbsp honey
5 tbsp olive oil, plus extra to serve
olive oil, for drizzling
olive oil, for roasting
pinch fresh oregano
Β½ tbsp smoked Spanish paprika
4 x 250-350g/9-12oz lamb neck fillets