Buttery Swede and Carrot Mash

Put the prepared vegetables into a large saucepan with the bay leaf and a pinch of salt, and cover with cold water. Bring the pan up to the boil gently, then simmer for about 30 minutes, or until the swede and carrot chunks are tender. Drain the veg carefully and reserve some of the cooking water. Return the diced veg to the still-hot pan for a few minutes, so they can continue to steam-dry and any excess water will evaporate. To mash the vegetables, simply add the butter, along with grated nutmeg and salt and pepper to taste, and crush with a potato masher. You can add some of the cooking water for a lighter consistency if wished, and beat with a wooden spoon (we quite like chunky mash, but if you prefer a really smooth purée, simply tip the ingredients into a food processor and blend). When the mash is the required consistency, it’s ready to serve.