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I have no idea why swedes and turnips have their names switched over on either side of the border between Scotland and England, they just have. For this recipe you need what I know as a turnip (or swede in England) – the large purple vegetable with orange flesh rather than the one beloved of Baldrick. This is a perfect autumn and winter side dish as it is warming, rich and creamy, and adds to so many of the meals we enjoy as the days get shorter including stews, haggis, steaks and roasted meats.

Place the potatoes, swede, onion and a teaspoon of salt into a large saucepan and cover with water. Place a lid on top and bring to the boil
Reduce to a simmer and cook for 15–20 minutes until the vegetables are cooked.
Mash with a knob of butter, splash of milk and a very good grinding of black pepper and serve
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