Bring a big pot of salted water to the boil, and add a thin slice of lemon.

Peel the amadumbes and cut them into small chunks. Put the chunks in the boiling water as you go.

Boil until completely tender (about 40 minutes, depending on the age of your amadumbes), skimming off any grey foam as it rises.

Drain the chunks in a colander and set aside for a few minutes to cool and dry out.

In the meantime, heat the vegan margarine in a deep pot and add the sliced spring onions and garlic.

Allow to cook, very gently, for a few minutes or until the onions are softened, but do not allow to brown.

Tip the cooked amadumbes into the pot and, using a potato masher, mash over a medium heat until smooth.

Add enough dairy-free milk to make a smooth, creamy mixture.

Don’t over-beat the mixture, or it will become sticky.

Season well with salt and pepper.

To serve: Pile the piping-hot amadumbe mash onto a big platter (or onto individual plates) in a big, volcano-like mound. Make a hollow in the top of the mound and fill it with a few cubes of cold vegan margarine. Scatter with a little more sliced spring onion.