I am a keen fan of the humble jacket-spud and salad and perhaps over exhaust it’s consumption over the summer months, so today I put a modern twist on a summer lunch with a pretty sunshine mash and salad combo. I’ve packed smooth and creamy mash with sweet vegetables, crunchy seeds and extra mature cheddar cheese for a mouth-watering lunch. This is a celebration for the senses!
I start by bringing two pans of water to the boil. Into one I peel and roughly chop some white potatoes, and into the other a carrot, handful of green beans and half a cup of sweetcorn. Both take around several minutes to boil until soft, before straining away the water and preparing the mash. To the drained potatoes I add a knob of butter and a generous splash of full fat milk, this gives it a smooth and creamy taste and texture and helps it to loosen up and coat the vegetables. I add a touch of salt and pepper to season before mixing in the vegetables and serving onto a plate.
To this I add a handful of fresh salad leaves, a sprinkle of sunflower seeds for texture and slices of extra mature cheddar cheese over the mash. The cheddar gradually melts over the mash, working beautifully against the salad and adding a gooey and rich contrast to the salad. I’ve used carrot and sweetcorn for a sweet and fruity freshness, and green beans to balance.