Wash the potatoes and place them in a small pot. Cover with water.

Add a pinch of sea salt.

Bring to the boil.

When the potatoes are tender (about 10-13 minutes), cover with cold water and allow to cool slightly.

Turn on the waffle iron.

Stick a knob of butter onto a wooden skewer and rub it on the top and bottom surfaces of the waffle maker. Do be careful not to burn your fingers.

Place a potato on each side of the waffle iron and press down a few times while the potato cooks.

Leave the potatoes for about 8-10 minutes until crispy and golden brown (the timing will depend on your iron. Keep an eye on them so they don't burn).

Remove the waffle potatoes with tongs.

Sprinkle with sea salt and black pepper.

To make the whipped cottage cheese, mix the cheese with 1 garlic clove and lemon juice in a mini food processor. Add sea salt and black pepper to taste.

For a quick guacamole, squeeze the contents of an avocado onto a plate and discard the seed. Add 1 minced garlic clove, red onion, a squeeze of lemon, and sea salt to taste. Mix well with a fork.

Assemble the plate with the whipped garlicky cottage cheese for the base.

Top with the waffle potatoes, guacamole, sliced San Marzano tomatoes (or any), pickled onion, pomegranate seeds, and a 7-minute boiled egg.

Enjoy.