Instructions: Boil the potatoes until tender then drain. Meanwhile heat 2 tbsp oil in a saucepan and saute the fennel until it is tender but still has a bite to it.

Using a potato masher mash the potatoes with 2 tbsp oil and the milk.

Tip in the fennel and oil and stir to combine then season to taste.

Just before serving drizzle with an extra 1 tbsp oil.

When trimming the fennel do not discard the fronds from the top of the bulb: retain and scatter these over the mash just before serving.

Serves 4

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