900g potatoes, cubed
50g butter
2 leeks, sliced
4 spring onions, sliced
3 tbsp cream
salt and pepper

1. Cook the potatoes for 20-25 minutes until tender, then drain, and mash with half the butter.

2. Melt the remaining butter in a frying pan, lightly fry the leeks and spring onions for 5-6 minutes until soft.

3. Stir the cream, salt, pepper and nutmeg into the potatoes, then add the leeks and spring onions, and serve.

Tip:

If any of the champ is left over it can be fried for breakfast.

Onion Gravy:

Ingredients:

25g butter
1 medium onion, thinly sliced
1 tbsp rice flour or corn flour
1 tsp dried mixed herbs
salt and pepper
300mls vegetarian and gluten free stock
1 tsp yeast extract or dark Soya sauce



1. Melt the butter in a saucepan and fry the onion for 5-7 minutes until golden brown.

2. Stir in the rice flour and cook for 5 minutes, stirring. Add the herbs, seasoning and gradually stir in the stock, bring to the boil and cook for 5-6 minutes until thickened. Stir in the yeast extract and serve hot.