Serves 4-6

Peel 1.5kg floury potatoes (such as King Edward) and halve or quarter large. Boil in salted water for 12-15 minutes until tender; drain. Maswhile still hot, then stir through 50g butter.

Bring 450ml milk and 150ml double cream to the boil in another pan.

Add 5-6 finely chopped spring onions and 400g skinned broad beans (or peas) and cook for 2 minutes until the beans are tender.

With a slotted spoon, transfer the onions and beans to the potatoes, then gradually stir in enough of the creamy milk to achieve a good texture.

Season well.

Reheat the champ, stir through a handful of chopped chives and top with a large knob of butter to serve. Perfect with rustic stews, braised meat dishes or as part of a hearty brunch.

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