Bubble and Squeak

Peel the potatoes and cut into even chunks. Remove the core from the savoy cabbage and finely shred the leaves. Finely dice the onion and finely slice the spring onions.

Boil the potatoes in well-salted water until completely tender, about 20 minutes. Drain thoroughly and leave in the colander for 5 minutes to steam dry. Mash roughly with 25 g of the butter — keep the texture coarse and a little lumpy, not smooth.

Melt the remaining 25 g butter in a frying pan over medium heat and cook the onion, stirring occasionally, until soft and lightly golden, about 8 minutes.

Add the shredded cabbage to the pan, season with salt and pepper, and cook, stirring frequently, until just wilted and any excess moisture has evaporated, about 5 minutes.

Combine the mashed potato, cooked onion and cabbage, spring onions, mustard, and nutmeg in a large bowl. Season generously and mix well. Divide into 4 equal portions and shape each into a patty roughly 2 cm thick. Chill uncovered in the fridge for 30 minutes.

Heat the clarified butter in a heavy-based frying pan (cast iron is ideal) over medium-high heat until shimmering. Lay the patties in the pan and do not move them — cook undisturbed until a deep mahogany crust has formed on the underside, about 8 minutes.

Carefully flip each patty and reduce the heat to medium. Cook until the second side is equally golden and the centre is piping hot throughout, about 6 minutes. Serve immediately.