Method

1. Peel potatoes and pumpkin, take out seeds.
2. Dice.
3. Bring JUST MILK to the boil in a saucepan and put in vegetables.
4. Leave to simmer for 20 minutes, then taste.
5. Take out a glassful of JUST MILK and keep to one side for cooking.
6. Preheat oven to 205°C.
7. Roughly mash the potatoes and pumpkin with a fork.
8. Beat the eggs.
9. Add cream and cheese.
10. Season.
11. Sprinkle with nutmeg and mix until smooth.
12. Add a little JUST MILK if necessary.
13. Grease a muffins tin with butter.
14. Pour in mixture, add small pieces of butter to top and leave in oven for 20 minutes.
15. Serve hot on a bed of salad.