Bubble and Squeak

Ingredients

450g/1lb potatoes, unpeeled
salt and pepper
70g/2 1/2 oz butter
250g/8oz cabbage, shredded
3 tbsp water
3-4 tbsp sunflower oil
1 onion, chopped

DIRECTIONSCook the potatoes for 25 minutes in a pan of lightly salted boiling water, then drain, peel and dice.


Place them in a bowl with 55g/2oz of the butter and mash until smooth. Season to taste with salt and pepper.


Meanwhile, place the cabbage, water and remaining butter in a large heavy based saucepan and cover. Cook gently for 10 minutes, or until tender. Mix the cabbage and mashed potato together and season with more salt and pepper.


Heat half the oil in a frying pan. Add the onion and cook, stirring occasionally, until softened. Add the potato and cabbage mixture and press down with the back of a wooden spon to make a flat, even cake.


Cook over a medium heat for 15 minutes until golden brown on the underside and place on a large plate. Add the remaining oil and cook again on the other side for 10 minutes.


Transfer to a plate, cut into wedges and serve.