Mashed peppered roots with toasted hazelnuts

Combine sweet potatoes, carrots, parsnips and celeriac in this creamy mash with a lovely nutty finish – drizzle with optional hazelnut oil

2kg mixed root vegetables, including sweet potatoes, carrots, parsnips and 1 celeriac
300ml full-fat milk
85g butter
75g toasted hazelnuts
drizzle of hazelnut oil (optional)
small bunch chives, snipped

Peel and dice all the vegetables and put in a large pan of water. Bring to the boil and simmer for 20-25 mins until soft enough to mash. Drain, then add the milk and butter to the dry pan, and heat until the butter has melted. Tip the veg back into the pan, season with lots of cracked black pepper and mash over a low heat.
Remove from the heat and spoon into a serving bowl. Scatter with hazelnuts, drizzle with the oil (if using) and sprinkle the chives over.