Ingredients

• 1 Pack of Hull’s Veg Roll Slices
• 1 tablespoon Rapeseed Oil
• 1 handful of sliced scallions
• 1 kg Maris Pipers Potatoes
• 300ml whole milk
• 90g unsalted butter
• 2 large onions, thinly sliced
• 2 tablespoons (30g) butter
• 2 tablespoons (30g) all-purpose flour
• 2 cups (480ml) beef or vegetable broth
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste

Instructions

Champ

1. Fill one large pot with water, add a sprinkle of rock dalt and bring to boil.
2. Peel potatoes and wash under cold water. Slice each potato in half.
3. Boil potatoes until soft and mash vigourously.
4. Warm milk, and add to mash along with butter and sliced scallions.
5. Re-mash potatoes until scallions well distributed and butter and ilk combined. Champ should be smooth.
6. Add salt and pepper to champ to taste.

Veg Roll

1. Heat a frying pan with a splash of oil until sizzling and add one pack of Hull’s veg roll.
2. Cook thoroughly, flipping veg roll slices at intervals.
3. Once cooked in line with on-packaging instructions, ensure veg-roll is cooked through and remove from the heat.

(We also love Veg Roll Slices cooked in an airfryer if you have one)

Onion Gravy:

Sauté Onions:

• In a pan over medium heat, melt butter. Add the thinly sliced onions and cook until they are soft and caramelized, about 10-15 minutes.

Make Roux:

• Sprinkle flour over the sautéed onions and stir well to form a roux. Cook for an additional 2-3 minutes.

Add Broth and Worcestershire Sauce:

• Gradually pour in the beef or vegetable broth while continuously stirring to avoid lumps. Add Worcestershire sauce and bring the mixture to a simmer. Cook until the gravy thickens.

Season:

• Season the gravy with salt and black pepper to taste. Adjust the seasoning as needed.

Serve

• Plate up veg roll, champ and pour on onion gravy. We know you’ll love this hearty and traditional Northern Irish dish.