The remit in the book I’m following was to use a ground spice to flavour a vegetable mash, so I looked in my other cookbook and found a recipe for roast pumpkin and ginger mash.  I used butternut squash and ‘lazy ginger’, which I boiled first before putting in with the butternut squash while it was roasting (olive oil, black pepper, hot, time); I could have put in as much as the recipe said, it was a lot, but boiling made the flavour milder. Then the lot in the processor with butter and milk.  I served it with lamb chops (which I need more practice, but Sam liked) and chips (which was the only bit Hannah would willingly eat).

The mash was very nice and tasty, and worth remembering.