The humble spud

The same principle applies to the potato as to the chicken - we run out of ideas and boredom sets in.

So, continuing with the detour and as a precursor to our multi tasking refresher course, here are some suggestions for potatoes that will hopefully hit the spot. The best thing about the recipes that follow are that if you cook extra potatoes and veggies whenever you cook, they'll take no time at all to create.

We have so many different “leftover” potato dishes from all over the UK – I suppose the most common in England is bubble and squeak – here are a couple more.

Adults and kids alike aren't keen on the green stuff like sprouts and cabbage and these days I'd bet that there are many out there who've never eaten swede or turnip! The beauty of swede, in particular, is that it's texture lends itself to mashing.

To kick off, if you'll pardon the rugby analogy, here is a fine Irish example - the recipe is given from scratch, just in case that's your preference :

Colcannon

Savoy cabbage, finely shredded – half a cabbage

approximately 350g in weight

30g butter

Bunch of spring onions finely chopped

1.5kg Maris piper potatoes,

Salt and black pepper

Cook the potatoes in salted water until tender, drain, peel and mash. You could use a ricer for guaranteed lump free.

Put the cabbage in a pan with the butter and cook over a low heat for 2-3 minutes until tender, stirring frequently.

Add the spring onions and cook for another minute or two.

Mix with the mashed potato and season well.

If you've cooked your potatoes ahead or are using leftovers, pop the completed dish into a pre-heated oven (200c/180 fan/Gas 6) for 20 minutes. You could use oven-proof ramekins and serve straight to the table.

It's a great way to eat green veg!