Make a sunshine yellow mash by peeling and dicing swede and carrots. Simmer with a sprig of thyme and a bay leaf till tender. Drain and mash with plenty of butter, salt and pepper.

Boulangère potatoes are a delicious change from roasties. Peel and thinly slice 1kg potatoes, as well as a couple of onions. Layer the spuds and onions in a deep ovenproof dish, scattering each layer with chopped sage, salt and pepper. Pour over 400ml vegetable stock, dot with butter and grate over some parmesan. Bake in a medium oven for 1 hr till golden and crisp on top and tender all the way through.