Onna Stick Inna Bun

It has been brought repeatedly to my attention that I haven't posted anything for ages- forgive me, I am very busy and important. So just to show I care, here's a recipe for comforting, filling winter food that even a boy could cook without moaning. We don't measure in my house except for cakes, so this is done by eye. The important reason for this is that it almost never matters exactly how much of each thing you have in a recipe unless it's wildly out of proportion. E.g. There should be more bread than marmite in marmite on toast.

You will need:
1 bag of sweet potatoes (about 6-8)
1 Goats Cheese (don't buy the spreadable crap, get one with a skin on)
1 oz butter (that's half way between the 50g lines on an Anchor packet)
Some fresh parsley (about 2 good sized sprigs)
Nutmeg

For the sauce:
1 small pot double cream
2 cloves of garlic
A little butter
1 small packet of asparagus (the thinner the better)

Peel and chop and the sweet potatoes, then put into boiling water with a little salt and boil until soft. While they are boiling put the butter in the bowl you will mash the potatoes in. Cut the goat's cheese into little chunks, taking the skin off or not as to taste. Put this in the bowl with the butter. Take a mug, put the parsley in, then insert the kitchen scissors into the mug and make vigorous cutting motions in different directions until the herbs are all chopped up. You can try to do this with a knife and a chopping board, but it never works properly and is harder to clean up after.
To make the sauce crush the garlic, chop the asparagus into roughly 2cm lengths, put both in a small saucepan with a little bit of butter, and heat until the butter has melted. Put the cream in, and keep on a medium low heat, stirring occasionally.
When the potatoes are soft drain and tip into the bowl with the cheese and butter, then mash and mix until the cheese is mixed in and the mixture is only as lumpy as you like your mash to be anyway. Mix in the chopped parsley.
Serve the mash and spoon the asparagus sauce over it or whatever you are serving it with. The pub I stole the recipe idea from had it with roast chicken, but it's also good with sausages. Do not serve with salmon, as the colours will clash.

Happy eating!