A simple classic. This works best with fresh clives - these are very easy to grow in pots, on the patio or even on a sunny windowsill.

Peel three medium-sized potatoes, and boil in lightly-salted water for about 20 minutes, until they are cooked. Check by pushing a knife into the centre of a potato - it should be soft all the way through.

Drain the potatoes, then add a large knob of butter (or low-fat margerine), a splash of milk and some freshly-ground black pepper. Mash vigorously (!) until the potatoes are smooth and soft - add a little more milk if necessary.

Wash four or so stalks of clives, then cut them into lengths of about 1/8 inch (3mm). Use kitchen sissors. You can do this directly over the mashed potato in the pan. Stir in well, then serve.