Serves 4 as a main course with crusty bread.

• 2 tablespoons vegetable or olive oil
• 3 handfuls chopped carrot
• 1 handful chopped onion
• 1/2 teaspoon dried thyme, or 2 teaspoons fresh
• 3 tablespoons plain flour
• 480ml chicken or vegetable stock
• 480ml milk 300g potatoes, peeled and diced
• 1 large handful shredded cheddar cheese
• Salt and pepper to taste

Heat the oil in large saucepan over a medium heat. Add the carrot; onion and dried thyme (if you're using fresh thyme don't add it yet). Sauté until the vegetables begin to soften, about 5 minutes. Sprinkle the flour over the veg and stir it in thoroughly. Gradually whisk in the stock, then the milk. Add the potato and bring everything to the boil. Reduce the heat and simmer until the potato is tender, about 15 minutes. Remove from the heat. Stir in cheese and fresh thyme if you’re using it, and then season to taste and serve.