(Serves six)

900 g potatoes
600 g swede or turnips
2 carrots, peeled and chopped
50 g butter
1 large onion, chopped
Cream
Black pepper
2 tbsp snipped fresh chives

Peel the potatoes and swede or turnips and cut them into dice about the same size. Swedes take longer to cook than potatoes, so put the swede and carrots into one pan and the potatoes into another. Cook in boiling salted water until they are all tender, then drain well in a colander. Return them all to one large pan, put it back on the hob and shake the pan over the heat until all the moisture has evaporated and the vegetables are dry.

While the vegetables are cooking, melt the butter in a pan and fry the onion until soft but not coloured. When the vegetables are drained and dried, add the onion, four tablespoons of cream, a grind of black pepper and the chives. Mix it all together with a large spoon without breaking it up too much, adding more cream as necessary. Transfer to a warm bowl and serve with the guinea fowl.