Yesterday we got the train back to London with our gorgeous little boy. My husband was on trend in his “ath-leisure” wear and I was eating quinoa crisps. The middle class yummy parents image was a little bit undermined by the fact that the Patriarch was stuffing those crisps into my hungry maw as I tried to balance an octopus-like, activity centre-obsessed Mister Baby on my lap. And that Patriarch’s “ath-leisure” wear is also dubbed “drug dealer clothing” by his sister. The well-groomed lady who had the misfortune to sit across from us looked underwhelmed.
This was another “what’s in the fridge, oh I guess that’s tea then” meal. You can use whatever potatoes or sweet potatoes are mouldering in the back of the cupboard.
TIME 30 minutes
1 head of broccoli
3 peppers of whatever colour comes in the multipack
80g grated cheddar
1 can of chickpeas
1 tablespoon of hot sauce (we had Nando’s sauce nestled in the fridge)
Turn the oven to 200 degrees to preheat.
Wash the potatoes and quickly take off any of the nobbly nasty bits. I don’t peel them because the nutrition is in the skin. Cut them into 2cm cubes. Put them in a pan of water over a high heat to boil.
Cut the broccoli into florets and add to the pan. Boil together until very soft, approximately 15 minutes.
While the potatoes and broccoli are cooking, cut the peppers into large pieces and drain the chickpeas. Toss these in a tablespoon of whatever chilli or hot sauce is in the fridge. Bake in the oven for approximately 20 minutes until the chickpeas have dried slightly and the peppers have softened, turning part way through.
Drain the potatoes and broccoli and go to town with the potato masher. Throw in the cheddar and give it another mash to combine.
To create a fancy presentation, use a large round-bottomed spoon or a small bowl to shape the mash before tumbling the chickpeas and peppers on top.
Omit the cheddar and stir through a generous spoon of dairy free butter.