- 12 organic free-range pork chipolatas
- 500g organic potatoes, chopped into even-sized chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 25g organic butter, plus extra to serve
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50ml organic full-fat milk
- 2 organic carrots, sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 250g organic broccoli, separated into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 198g can organic sweetcorn, drained
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
Heat oven to 200C/180C fan/gas 6. Put the chipolatas on a baking tray and bake in the oven for 35-40 mins or until cooked through and golden.
Put the potatoes in a large pan of water and bring to the boil. Simmer for 20 mins, drain and allow to steam-dry. Push through a potato ricer (if you have one) or mash well with a potato masher.
Put the carrots and broccoli in a steamer set over a pan of simmering water, and steam for 6-8 mins or until just tender. Put the sweetcorn in a small pan with about 3 tbsp water and heat through for 3-5 mins.
Warm the butter and milk in a saucepan until the butter has melted, then pour over the potatoes. Beat well until creamy, then season well. Pile the chipolatas onto the mash and top with a knob of butter so that it melts over everything. Serve with the broccoli, carrots and sweetcorn on the side.