Carrot & Swede Mash

1. Peel the swede and chop it into chunks around 1cm across. Trim and peel the carrots, then dice them to match. Fill and boil your kettle.

2. Warm 2 tbsp oil in a large pan, then add the swede and carrots and season with a small pinch of salt and pepper. Fry, stirring every so often, for 5-8 mins till the veg are lightly browned and softened.

3. Add the bouquet garni to the pan. Carefully pour 800ml hot water into the pan – it will splutter when you add the water so add a little to start, then pour in the rest once the pan has calmed down. Cover with a lid, turn up the heat and bring to the boil. Once it’s boiling, turn the heat down. Simmer for 20 mins till the veg are tender.

4. When the veg are tender, drain them and then tip them back into the pan. Pick out the bouquet garni herbs and discard them.

5. Pop the pan back on a low heat and warm for 2-3 mins, stirring often, to sizzle off any excess water. Add 50g butter. Take the pan off the heat and use a potato masher to gently mash the carrots and swede together.

6. When the mash is smooth, taste and add more salt or pepper, to taste. Spoon into a warm dish and serve.