Mashed carrot and parsnips are as good as chocolate according to Real photographer Kieran Scott's grandad - hence the name!

Ingredients

• 3 large carrots, peeled
• 3 large parsnips, peeled
• 50-75 grams butter or 3-4 tablespoons of milk

Method

1. Cut the vegetables into even-sized chunky pieces, place in a largish saucepan and cover with cold water. Simmer gently for 15-20 minutes or until tender. Drain well.
2. Add the butter or milk and mash roughly. Season well with salt and pepper and serve hot.

Cooks Tips

- You could add a cinnamon stick when boiling; remove before mashing.

- Add the juice of an orange when boiling, using the grated rind when mashing.

- Add a slice of fresh ginger to the pot.

- Add a few whole allspice but remember to remove before mashing.