Classic Sunday roast by Fran Warde

Creamy Mustard Mash
Mashed potato with mustard is, for me, true comfort food on an autumn or winter’s day. For a change, try adding a mixture of grated cheese, chopped herbs and chopped spring onions or fried onions. To give the mash a spicy kick, stir in some finely chopped red chillies and a drizzle of chilli oil.

Serves 4

750g potatoes, cut into large cubes
150ml milk
3 tbsp olive oil
50g butter
1 tbsp powdered English mustard
sea salt and freshly ground black pepper

1. Put the potatoes in a saucepan of water, bring to the boil, then lower the heat and simmer for 20 minutes or until tender.
2. Drain the cooked potatoes thoroughly, then return them to the pan and set it over a low heat. Shake the pan and let the potatoes steam dry.
3. Put the milk, olive oil and butter in a separate saucepan and warm gently.
4. Mash the potatoes well, making sure to crush out all the lumps. Alternatively, press the potatoes through a potato ricer.
5. Add the warm milk mixture, mustard, salt and pepper to the mashed potatoes. Using a wooden spoon, beat well until smooth and well blended. Taste and adjust the seasoning as necessary.

   Top tip: Never mash the potatoes in a food processor or blender, it will make them gluey. If cooking the mash a little in advance of serving, cover the potatoes with some buttered greaseproof paper and keep warm.

Chocolate Pudding Cake with Raspberries
‘Simple, pure indulgence’ could be another name for this delicious and versatile pud. If you prefer, it can be made the day before and stored in the fridge, then served at room temperature. Consider also putting it on the menu for dinner parties or afternoon tea.

Serves 4-6

250g good-quality dark chocolate (70 per cent cocoa solids)
200g butter
1 tsp instant coffee, dissolved in 1 tbsp hot water
5 eggs
100g caster sugar
75g plain sugar
150g raspberries
icing sugar or cocoa powder, for dusting
175ml single cream, to serve
springform cake tin, 23cm diameter, greased and lined with baking parchment

1. Put the chocolate, butter and instant coffee mixture in a saucepan over a very low heat and stir until smooth. Remove from the heat and set aside.
2. Crack the eggs into a mixing bowl, add the sugar and whisk with an electric beater, until it’s light and fluffy, about 5 minutes.
3. Add the flour and chocolate mixture to the fluffy eggs and use a large metal spoon to fold them together until smooth.
4. Pour the batter into the prepared cake tin, sprinkle with the raspberries and bake in a preheated oven at 170C/325F/gas mark 3 for 40 minutes, or until the cake is firm to the touch and comes away slightly from the sides of the tin.
5. Dust with icing sugar or cocoa and serve with cream.

Source: eat drink live by Fran Warde (Ryland, Peters and Small)