Chump

Well, 'champ' but I've bastardised it for my own means and called it 'chump' so as not to insult the traditional dish!

Mashed potatoes are great but chump is even better and squeezes some greens in.

Boil potatoes until soft - add sweet potato if you're feeling fancy, or celeriac or Jerusalem (f)artichokes*. There must be normal potatoes too though.

5 minutes before you drain them to mash, add a couple of handfuls of shredded spring greens (or cabbage, or sprouts).

If you fancy it you can also fry some leeks and/or chopped bacon while the potatoes are cooking.

Drain the veg and add some salt, pepper, a knob of butter and a splash of milk (use dairy free if vegan). You can also add a bit of mustard or horseradish or some herbs if you want.

Mash it all up and stop in the fried bits if you made them. It's great with sausages and gravy.

If you have any leftover, put it in the fridge then fry it the next day to make bubble and squeak or mix in some tinned fish and make fish cakes.

*jerusalem artichokes are often called artichokes because they give you serious wind! But it's so worth it. Supermarkets never seem to have them but local shops sometimes do and the market too. If the wind bit worries you then try to find some winter savoury herb as that cancels the wind effect.

Fish x 2 from Tim Rogers

1: Cullen Skink..Soften an onion or two in butter (don't fry them brown) add a few bay leaves (available in supermarkets or posh hedges). Dice a potato, add to pan, add a pint or two of milk simmer gently until the potato is soft, mash a few of the potatoes against the side of the pan with a fork, add some diced undyed smoked fish, simmer for a further 5 minutes, add some single cream if you feel posh, season. Eat with bread.. and more wine

2: Boston chowder... same as above but use white fish, don't mash the potatoes definitely add cream and add a couple of crumbled cream cracker to the top of the bowl before serving.