Seems a bit silly doing a post about mash, but it’s one of my favourite things in the world.

So, chop the spuds up – smaller than for boiled so they cook quicker and are easier to mash. Boil in salted water until a knife goes into the middle easily. Drain well.

Mash or put through a potato ricer (only recently got one of these and I can’t believe the difference it makes – best tenner I’ve spent for the kitchen in a long time). Add a generous knob of butter and a splash of milk. I then grate in a little pile of parmesan which give the mash a really deep savoury flavour. Stir thouroughly with a fork to bring everything together. A little spoon of mustard or some chopped spring onions are good too.

I had this with some lovely thick gammon steaks from the market and a few veggies, avoiding the age-old egg vs pineapple debate. The answer’s egg, anyway.