Spring stamppot with courgette, asparagus and pak choi

Stamppot might not be the first thing that comes to mind when the temperatures start to climb again, but this fresh spring stamppot combines the best of the season with the comfort you sometimes just need. The lovely thing about this recipe is that you can endlessly vary it based on what you have in the house.

Ingredients

• 600 g potatoes
• 100 g butter
• 300 ml double cream
• 250 ml dry white wine
• 2 spring onions (in rings)
• 1 courgette (in half-moons)
• 3 cloves of garlic (finely chopped)
• 1 fennel bulb (in thin slices)
• 6 green asparagus (woody ends snapped off, in pieces)
• 2 small pak choi (roughly chopped)
• 3 tbsp olive oil
• 1 organic lemon (zest only)
• Fresh dill (finely chopped)
• Sea salt and freshly ground black pepper

Method

1. Scrub the potatoes clean and leave the skin on. Bring them to the boil in a cooking pot of water with a generous pinch of salt. Cook the potatoes until tender in about 15 to 20 minutes. Drain them and leave with the lid on the pan to keep them warm.
2. Meanwhile, cut the courgette into half-moons. Slice the spring onions and the fennel into thin slices too. Snap off the woody ends of the green asparagus and cut into small pieces.
3. Heat the olive oil in a roomy sauté pan over medium-high heat. Fry the courgette and fennel slices for 5 minutes. Add the spring onion, green asparagus and garlic and cook for another couple of minutes.
4. Add the roughly chopped pak choi to the pan and pour in the white wine straight away. Let it simmer gently for a couple of minutes so the alcohol evaporates. Pour in the cream, stir well and season with sea salt and freshly ground black pepper.
5. Add the butter to the pan of potatoes and mash them roughly.
6. Spread the mashed potato across deep plates or a nice serving dish. Spoon the vegetables with sauce on top. Finish with a little lemon zest and dill. Et voilà! Spring on a plate.