If you are attempting to scare away the germs, this recipe should do the trick with its megadose of alliums.

Boil 500g new potatoes (Roseval or other yellow/waxy, red-skinned variety) in plenty of boiling water till done.

Meanwhile, warm a little olive oil in a pan and add 1 cup finely sliced spring onions (including the green bits), 3 garlic cloves, finely chopped, and fry till softened. Add  ¼ cup each of chopped chives, parsley and mint and turn off the heat.

Place the potatoes in a serving dish, slicing the larger ones in half. Add the herb mixture, ½ cup Greek yoghurt, a knob of butter, and season with sea salt and pepper.

Serve warm or at room temperature.