Champ:  Chop the spring onions, including the green bits.  Put them into a pan with ½ pint milk and simmer for 20 minutes while you boil some potatoes.  When the potatoes are ready mash them and as the lumps disappear add the milk and spring onions –adding extra milk if you need to. Season. Divide the mixture between individual plates – and place a lump of butter in the middle of each portion – you are meant to dip each forkful into the pool of butter before eating.

Sweet potato soup

1 tbsp vegetable oil                                1 onion chopped 1-2 tsp
Thai curry paste , red or green                    1lt vegetable stock
¼ can reduced-fat coconut milk                         handful coriander
750g sweet potatoes grated

Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 –10 mins until the sweet potato is tender. Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm bread.

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