Root Vegetable Mash

Both uplifting and comforting, this is a regular at my table from autumn onwards. There’s pretty well nothing it doesn’t enhance, from stews and roasts to the plainest piece of grilled fish or meat. It is also to be borne in mind with the Norwegian Pork Ribs. And unlike proper mash, you can make it ahead and reheat it easily. Just warm a little milk in a heavy-based pan, add the gloriously orange mash, and stir regularly until piping hot.

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