- 1kg potato (King Edward or Maris Piper work well), cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 100g butter, plus extra for serving
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- bunch spring onion, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 400g Brussels sprout, halved and finely sliced
The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…
- 400ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- good grating of nutmeg
One of the most useful of spices for both sweet and savoury…
Put the potatoes in a large pan of salted water, cover with a lid and bring to the boil. Simmer for 15 mins or until cooked through. Drain and leave to steam-dry for 5 mins.
Heat the butter in a large pan, add the spring onions and cook for 3 mins, stirring regularly. Tip in the Brussels sprouts and cook for a further 8 mins until soft. Add the milk and warm through for 1 min more.
Tip the potatoes back into their pan, mash, then add the milk and sprout mixture. Add the nutmeg, season and stir.