1. Drain the potatoes and the carrots

2. Push the potatoes and the carrots through a sieve

3. Put the pureed vegetables into a bowl and set the bowl over a pan of simmering water

4. Add the butter to the bowl and stir it over the heat until it is melted

5. Stir in the cream, salt, nutmeg and the pepper to taste

6. Heat through until the puree is very hot

7. Serve sprinkled with the chopped parsley

List of ingredients required:

14 oz (400g) tin carrots
1 and 1/2 oz (40g) butter
14 oz (400g) tin new potatoes
4 tablespoons cream
Salt and freshly ground pepper
Pinch of ground nutmeg or paprika
Chopped parsley (garnish)