500g organic potatoes, chopped into even-sized chunks
25g organic butter, plus extra to serve
50ml organic full-fat milk
2 organic carrots, sliced
250g organic broccoli, separated into florets
198g can organic sweetcorn, drained
Heat oven to 200C/180C fan/gas 6. Put the chipolatas on a baking tray and bake in the oven for 35-40 mins or until cooked through and golden.
Put the potatoes in a large pan of water and bring to the boil. Simmer for 20 mins, drain and allow to steam-dry. Push through a potato ricer (if you have one) or mash well with a potato masher.
Put the carrots and broccoli in a steamer set over a pan of simmering water, and steam for 6-8 mins or until just tender. Put the sweetcorn in a small pan with about 3 tbsp water and heat through for 3-5 mins.
Warm the butter and milk in a saucepan until the butter has melted, then pour over the potatoes. Beat well until creamy, then season well. Pile the chipolatas onto the mash and top with a knob of butter so that it melts over everything. Serve with the broccoli, carrots and sweetcorn on the side.