Nick Grimshaw

mashed potato with some cheese on top of the mash.

Well, no, if you've got one of these, like I said, blitzes, like little fine choppers, and you can use them, you can put your celery, your carrot, onion, all of that in there.

So that does it all for you.

You need to stop and chomp.

Yeah, exactly.

The other thing is, secret tip, is let it go cool before you add your mash on.

Okay, so let the meat go.

Yeah, because then your mash doesn't sort of drip, go into the filling and stuff, you see.

Yeah.

So you don't want it all running through.

You want the separation.

And I've also put cabbage there next to it, Chris.

And that, you've just done boiled cabbage with butter and a bit of black pepper.

Yeah.

But I think having the marmite and the Worcester sauce in there, I think gives it that little kick.

But you could add chilli to this.

No, no, no.

There's a time when I play.

Not four packs, but a fair amount of butter.

But I think mash, peel your potatoes, cut them into even size and then boil them until they're cooked.