Carrot and ginger mash
Carrot mash is another bright bowlful of beta-carotene, whereas ginger is a traditional remedy for aiding digestion and warding off winter sniffles.
Simmer carrots in lightly salted water until tender, then drain and blend in a processor with a knob of butter, black pepper, and a teaspoon of ground ginger.
Gradually add a splash or two of milk, blending to the right consistency.
Butter bean mash
A humble can of butter beans makes nutritious, quick mash and is a natural source of calcium, potassium, protein and fibre.
Sauté garlic in a little olive oil, then throw in a whole sprig of rosemary.
Rinse and drain your beans before adding to the pan for five minutes.
Discard the rosemary and then mash with a stick blender.
Pea and mint mash
For kids unswayed by any of these ideas, try a bright green ‘Kermit the Frog’ version instead.
Melt a knob of butter in a pan and add frozen peas.
Warm for about five minutes then whizz in a processor to a coarse mash, stirring through a little finely chopped mint, salt and pepper.
It’s quick, economical, and a good standby from the freezer.
Freshly frozen peas also retain their goodness and are a source of nutrients including beta-carotene, vitamins C and K, iron and protein.
