^{Image: Saffron mash served with a chickpea cutlet}

The idea for this dish came when I was watching the latest Masterchef.  Although, I wasn’t able to grab their recipe, I decided to make my own and accompany it with my new version of the chickpea cutlet.

This mash is vegan using olive oil to smooth it down and has no cheese in it whatsoever.  I think it could actually spoil the simple flavour by adding any cheese to it.  If you do feel the need for it, I think a mild-flavoured cheese would be best or even just use nutritional yeast.

Some variations could be:

• add some chilli for a saffron-chilli version
• combine some lentils into the dish for a well-rounded casserole
• add some lentils, coriander and breadcrumbs to make some patties or croquettes

Serves:

• 3 sides

Ingredients:

• 5 potatoes, peeled and cubed
• salt
• 1 tsp white pepper
• 2 pinches of saffron threads
• 2-3 tbs extra-virgin olive oil
• water for soaking saffrong threads

Instructions:

1. Boil the potatoes until soft in some salty water.
2. Soak the saffron in a little water to release the dye.
3. Drain the potatoes and mash them using a blender or masher (depending on how you like it).  A blender brings the potatoes to a silky consistency.
4. Mix in the saffron-dyed water, oil, salt and pepper and stir until the saffron starts to change the colour of the potato.
5. Serve with a little drizzle of olive oil on top.