Cook peeled potatoes and cloves garlic in a saucepan of rapidly boiling water until tender. Drain, then squeeze the flesh from the garlic skins and fold into the potatoes.

Add the juice and zest of 1 lemon and mix until smooth. Fold in chopped flat-leaf parsley and season to taste. Serve warm with a crack of black pepper and pan-fried strips of baby marrow drizzled with lemon juice.