Thursday, 1 June 2006

• Prev
• Next

Eamonn Holmes's Champ

Eamonn says: 'This delicious Irish speciality is simple and quick to cook.'

Ingredients

900g/2lb floury potatoes
Spring onions
25g/1oz butter
4tbsp milk
Salt and freshly ground black pepper
Knobs of butter to serve

Method

1 In separate pans, boil the potatoes and onions in lightly salted boiling water until tender (the onions will cook for a much shorter time than the potatoes).
2 Drain both and mash the potatoes in a bowl with the butter and milk. Add the onions to the potatoes and mix in with some seasoning.
3 Heap into a bowl and make a hollow in the centre of the mash. Add extra knobs of butter and serve immediately.

Recipe from The You Are What You Are Cookbook (£7.99, Accent Press). All profits from this book go to support Beds Garden Carers – a charity for adults with learning disabilities. For more info, visit www.bedsgardencarers.org.uk or call 01234 32887.