SPRING CABBAGE, SPRING ONIONS, POTATOES

Humble bubble and squeak. A handful of herbs. • Traditionally, bubble and squeak was a way to use up leftover vegetables from the Sunday roast, but I think it is worth making from scratch, with freshly mashed potatoes and crisp spring greens. Make sure to drain the potatoes thoroughly, to avoid a wet mash. Wring the greens lightly in your fist – this is important – to squeeze out any excess water. • I like this made with pale green, early summer cabbage, but try cavolo nero or tenderstem broccoli too. The mixture of herbs is up to you. Parsley is a must, but any soft-stemmed herbs can be used. Avoid thyme, sage and rosemary here and go for the tender herbs such as tarragon, mint, fennel fronds and dill.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and roughly chop the potatoes, then boil in deep, lightly salted water for fifteen to twenty minutes till tender enough to mash.

Step 2

Remove the core from the spring cabbage and discard it, then roughly chop the leaves. Cook in a saucepan with a little boiling water for eight to ten minutes, then drain thoroughly.

Step 3

Slice the spring onions finely, discarding any tough dark green leaves as you go.

Step 4

Drain the potatoes thoroughly, add the butter, then mash them using a food mixer fitted with a flat paddle attachment, or with a potato masher. Fold the spring cabbage, onions and herbs into the potato together with a little ground black pepper.

Step 5

Roll the mixture into nine balls or thick patties, using a little flour on your hands if necessary.

Step 6

Warm a thin layer of olive oil and a little butter in a shallow, non-stick pan over a moderate heat, then lower in the patties, letting them cook for five or six minutes till pale gold and lightly crisp on the underside. Turn each one over and brown the other side.

Step 7

Divide the watercress or pea shoots between three plates, and add the sizzling patties.