I had a couple of egg yolks left over from a recipe and wondered what to do with them.  I didn’t fancy custard or ice-cream so after a little routing through my cookery books I adapted a recipe from Three Good Things by Hugh Fearnly-Whittingstall

I cooked together equal parts of swede and potato, mashed them together with some butter, added a couple of ounces of cheddar and mashed that in, hollowed out a mound and popped the egg yolks plus a whole egg in and then placed it in the oven for a few minutes.

It became more than the sum of its parts, it was delicious, thanks Hugh.