Mustard champ

While the potatoes are still warm, gently heat the 200ml milk and 25g (half) of the butter in a small saucepan until the butter has melted and the milk is just simmering. Pour this warm mixture into the mashed potatoes, then beat in the 2 tablespoons of mustard until everything is well combined and creamy.

In the same small saucepan, melt the remaining 25g butter over medium heat. Add the chopped spring onions and cook for about 2 minutes, just until they've softened slightly but still hold their bright green color. Fold the sautéed spring onions into the potato mash and serve warm. This mash is particularly good alongside gammon or as a topping for a hearty fish pie.