For the carrot mash, peel the carrots and cut into small pieces, peel and finely dice the onion. Peel and wash the potatoes and cut into pieces.
Cook the carrots, potatoes and onion in sufficiently salted water for about 25 minutes. Fry bacon cubes in a coated pan without adding fat.
Drain potatoes and carrots and mash coarsely with lukewarm milk. Mix in the bacon cubes and the Piccalilli Relish. Season the carrot mash with salt and pepper.
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