Instructions: Scrub the potatoes and peel thickly using a knife.

Reserve the peel.

Cut the potatoes into large pieces place in a pan cover with water and bring to the boil on the boiling plate.

Tip off all but 10mm of the water sprinkle with a little salt cover and place in the simmering oven for 20 to 30 minutes until tender.

Roughly chop the potato peel place in a roasting tin and toss with the bacon oil and black pepper.

Roast on the top runners of the roasting oven for 15 to 20 minutes until the potato skins are almost cooked then scatter over the chestnuts and toss together.

Drain the potatoes add the butter and milk and place on the simmering plate until the milk boils.

Remove from the heat and mash to a creamy texture.

Season to taste and tip into a shallow dish. Top with the bacon and chestnut topping.

Bake on the grid shelf on the floor of the roasting oven for 7 to 10 minutes until the potatoes are piping hot and the topping is golden.

Buy ready peeled vacuumpocked chestnuts to save time. Alternatively cook 300g making a slit in each chestnut in the roasting oven for about 20 minutes. Allow to cool then peel when hand hot. Everyday mashed potato is lifted to a new level with this bacon and chestnut topping. This wonderfully fragrant dish is ideal for cooking on the aga.

Serves 6

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