Ingredients

• 500 grams of potato
• 1 kg of courgette
• 2 stock cube
• 1 bunch of spring onion
• 100 grams of cheddar

Method

1. Roughly chop the potatoes, place in pan just covered with water
2. Crumble the stock cubes into the pan
3. Bring the water to the boil and cook with the lid of for 5 minutes
4. Roughly chop the courgette and add to the potatoes, cook for another 5 minutes
5. Chop the spring onion, add to the mix, cook for a final 5 minutes
6. Bring off the heat, add the cheese and mix well (obviously skip for a vegan alternative)
7. Whizz the mixture
8. Serve with warm bread and enjoy!