Riverford Wicked Leeks
3 simple root mashes (with wonderful names) recipe image

Print 3 simple root mashes (with wonderful names)

These are simple, sturdy sides that are perfectly in season and more than the sum of their parts. All recipes serve 2 and should be ready inside 30 minutes.


  • parsnip skordalia
  • 500g parsnips, peeled & chopped
  • 1 bay leaf
  • 200ml milk
  • 40g flaked almonds, lightly toasted in a dry frying pan
  • 1 garlic clove, finely chopped or crushed
  • 30g fresh breadcrumbs
  • 40ml olive oil
  • 1 lemon
  • rumbledethumps
  • 600g leftover mashed potato, made with a little butter & milk
  • 1 onion, sliced
  • ¼ Savoy cabbage, finely shredded
  • Pinch nutmeg
  • 80g mature Cheddar, grated
  • clapshot (neeps & tatties)
  • 250g swede, cooked & mashed
  • 250g potatoes, cooked & mashed
  • 25g butter
  • 50ml milk or cream
  • Small bunch chives, chopped
  • Salt & pepper


  1. Parsnip skordalia: Put the parsnips in a pan with the bay leaf and cover with the milk. Bring gently to the boil and simmer until very soft, about 15-20 minutes. Strain the parsnips and reserve the milk. Put the parsnips in a food processor with a dash of the milk and blend until smooth. Add the breadcrumbs, almonds and the garlic, and blend while adding the olive oil in a steady stream until it comes together. Add the juice of at least ¼ the lemon and a good pinch of salt. Check the seasoning, and adjust with more salt or lemon to taste.
  2. Rumbledethumps: Fry the onion in a little oil until starting to soften, about 10 minutes. Add the cabbage and cook for a further 5 minutes until wilted but still nice and bright green. Fold roughly with the mash, season with salt, black pepper and a little nutmeg. Pack into a snug oven dish, top with the cheese and bake at 200˚C/Gas 6 for 20 minutes, or until golden brown on top.
  3. Clapshot (neeps & tatties): While the swede and potatoes are still hot, mash them with the butter, milk and chopped chives. Season.
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