A tasty side made even better with a dazzle of Red Leicester!

Serves 2


500g Peeled and chopped good mashing spuds

75g Sparkenhoe Red

4 Spring Onions

A good knob of butter

A splosh of Milk (or cream if you’re feeling decadent)

Sea Salt and Nutmeg to season


Steam potatoes until soft

Add milk/cream, butter and most of the Red Leicester


Taste and season to your liking.

Serve with finely sliced spring onion and rest of Red Leicester, bosh!