‘Burning love’ with beetroot

SERVES 4

FOR THE MASH

1kg floury potatoes

(such as King Edward or Maris Piper)

Sea salt and freshly ground

black pepper

25g (2tbsp) salted butter 100ml whole milk, warmed ½tsp freshly grated nutmeg

FOR THE TOPPING

400g smoked streaky bacon,

finely chopped

4 onions, chopped

200g beetroot, peeled and

finely chopped

1 celery stick, finely chopped Leaves from a bunch of curly

parsley, finely chopped

1 For the mash, peel the potatoes and cut into big chunks. Boil them in salted water until tender. Drain, reserving some of the cooking liquid. Mash the potatoes until they reach your preferred texture. Slowly add the butter and warm milk, stirring until the butter has melted, then season to taste with salt, pepper and the nutmeg. Splash in some of the reserved cooking liquid if you want a looser mash.

2 Meanwhile, for the topping, fry the chopped bacon in a frying pan over a medium heat in its own fat until golden and crispy. Remove from the pan using a slotted spoon, leaving the fat in the pan. Add the onions, beetroot and celery to the pan and fry until golden brown, then return the bacon and season everything with pepper.

3 Serve the mash with the topping of bacon, beetroot, onions and celery, adding a sprinkling of chopped parsley.