Spud Sunday: A Spud’s Museum

The Steps: Place a heatproof bowl over a pot of hot (but not simmering) water and over a very low heat. Add the butter and, once it has started to melt, add the chocolate pieces and allow them to melt together gently, stirring constantly. Alternatively, they can be melted using short bursts of microwave power.Remove from the heat as soon as the chocolate has melted and stir in the vanilla.Add the chocolate and butter mixture to the mashed potato and sifted icing sugar and mix together well, either by hand or using an electric mixer. The mixture will have a loose dropping consistency.Use the fudge mixture to fill individual sweet cases or pour into a shallow dish. Sprinkle very lightly with some fleur de sel or other good quality salt if desired, and place in the fridge for at least an hour or two to become firm. The mixture will start to soften again if left at room temperature for any length of time, so it’s best kept in the fridge or eaten, which shouldn’t be a problem. The Variations: Of course you can use milk chocolate instead of the dark chocolate here. You could also add some finely chopped, toasted walnuts to the mixture if you like, or perhaps some chilli flakes if you care to take your chocolate in a spicy direction.