Mustard champ

1. STEP 1
2. Boil the potatoes for 15 mins or until tender. Drain, then mash.
   15 minutes
3. STEP 2
4. Heat the milk and half the butter in the corner of the pan, then beat into the mash, along with the wholegrain mustard.
5. STEP 3
6. Gently fry the spring onions in the remaining butter for 2 mins until just soft but still a perky green. Fold into the mash and serve. Great with gammon or to top a fish pie.
   2 minutes

Cooking notes

Scaling works best when you weigh ingredients rather than measure by volume — small differences in packing can compound at higher multipliers.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.