Ingredients

• 5 large maris piper or other old potatoes, approx 800g, peeled and cut into even-sized chunks
•   salt
• 125g salad onions, trimmed and finely sliced
• 50g butter
• 1 egg, lightly whisked
• 2 tsp smooth dijon mustard
• 150g organic mature cheddar, grated
• 15g chives, finely snipped
•   flour, for dusting
•   oil, for frying

Method

1. Peel the potatoes, cut into even-sized chunks and boil in salted water. Drain, leave to fluff for a few minutes then pass through a mouli légume or mash to make a smooth purée.
2. Meanwhile, trim and finely slice the salad onions. Melt half the butter in a frying pan and gently soften the onions.
3. Lightly whisk the egg in a mixing bowl, stir in the mustard and grate the cheese over the top. Add the chives.
4. Stir the onions into the potato purée together with the rest of the butter. Stir in the egg and cheese mixture. (Method continues beyond available text.)

Notes