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.

Toad in the Hole

Toad in the hole is a winner as long as you get the batter right. This recipe rarely fails.

Serves 2:

1 egg
some plain flour
some milk
vegetable/sunflower oil
4 sausages (meat, veggie or vegan)
fresh rosemary (optional)

First heat the oven to 220 C.
Then make the batter. In a bowl, beat the egg, then beat in enough flour to make it into a thick batter, the consistency of thick porridge or wallpaper paste - it shouldn't be a dough but there shouldn't be liquid falling out of it. About 2-3 tablespoons should do it. Then add milk, bit by bit, until it's the consistency of double cream, or yoghurt. Add a splash of the oil and sit it in the fridge for half an hour.

While it's sitting, put a roasting dish (big enough to fit 4 sausages in but not too big) with 1-2 tablespoons of oil in, into the hot oven.

Brown the sausages in a frying pan with a tint bit of oil - they will leak their own fat you so hardly need any. Take off the heat when browned a bit.

Get you batter out of the fridge and add a bit of salt and pepper. The oil in the dish int he oven should be all shimmery due to the heat by now.  Very carefully add your sausages in there and then pour the batter over the top.  This is when to poke the rosemary sprig in there if you have one.  Whack it back in the oven and keep the door shut. Decrease the heat to about 200 C and leave it for about 30-40 minutes.  You can tell it's done when it's risen up quite high and is golden brown. As long as the oil in the roasting tray was hot enough it should be fine. The oil in the batter will quickly heat up too and cook it from the inside, stopping it from going soggy.

Good with green veg. And, of course, gravy.