Put the veg in a large pan, cover with
water and bring to the boil, then put
a lid on the pan and cook for 15 mins
until really tender. Drain and leave
to steam-dry for a few mins. Once
completely dry, return to the pan and
mash with the cream, nutmeg, cinnamon
and plenty of seasoning. Transfer the
mash to an ovenproof gratin dish,
sprinkle with the breadcrumbs and
drizzle with a little olive oil. Can be
made the day before and chilled.
Bake at 220C/200C fan/gas 7 (when the
turkey comes out of the oven) for 35 mins
until the top is golden and crunchy, and
the mash is piping hot.