EatingBritain has teamed up with Yeo Valley Organic to bring you a selection of delicious organic recipes. We’re launching this great new feature with a comforting (but oh-so-healthy) Mushroom and Potato Bake. But first, an introduction to those wonderful people at Yeo Valley.

Once more I am waxing lyrical about ethical and fair practises, this time the subject of my adoration is Yeo Valley Organic. From its humble beginnings selling yogurts from the gates of its small Somerset farm, Yeo Valley Organic has grown into the UK’s best-selling organic brand. They claim to be one of the most ethical, environmentally friendly brands and are dedicated to creating deliciously tasting organic delights ranging from creamy natural and whole milk fruit yogurts to mouth-watering fruit compotes and fresh milk, the list is endless.

Yeo Valley products are made with carefully selected organic ingredients… No artificial additives, colours, flavourings, GM ingredients, sweeteners, or anything else that’s not entirely natural. An important feature of organic farming is that the people raising animals and crops really do care about the environment. Yeo Valley do everything they can to make their packaging easy to recycle and their impact on the environment as negligible as possible.

There’s plenty more to know, so keep an eye out for future Yeo Valley features. In the mean time, I must introduce you to this winter warming dish.

Mushroom and Potato Bake

Serves 2

Ingredients
200g / 7oz organic mushrooms, washed and quartered
1 small organic onion, diced
1 clove organic garlic, crushed
400g / 14oz organic potatoes, peeled and diced
200g / 7oz Yeo Valley Organic Fat Free Natural Yogurt
1tbsp fresh parsley, chopped
½ tbsp fresh chives, chopped
50g / 2oz Yeo Valley Organic Lightly Salted Butter
50g / 2oz Yeo Valley Organic Mature Cheddar Cheese
Salt and pepper to taste

Method
Cook the potatoes until tender, drain and place into a bowl.
Add half of the yogurt (100g/3½oz), half of the butter (25g/1oz) the chopped chives and chopped parsley to the potatoes and mash to a smooth consistency.
Season to taste with salt and pepper.
Meanwhile melt the other half of the butter (25g/1oz) in a pan, add the sliced mushrooms, diced onion and garlic and cooked gently until lightly browned.
Remove from the heat and stir in the remaining yogurt (100g/3½oz).
Transfer into an ovenproof dish topped with the mashed potatoes.
Sprinkle the cheese on top and grill until golden brown.

We made this on a gloomy Sunday afternoon as an accompaniment to our roast and it was perfect!

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