Serves 4

675g (1 and 1/2 lb) Maris Piper potatoes - peeled and cut into chunks
225g (8oz) Curly kale or spring cabbage - thinly sliced
25g (1oz) butter
1 leek or small onion - chopped
150ml (5fl oz) full-cream milk
Freshly ground white pepper

Put the potatoes in a large pan of water salted with one teaspoon per 600ml (1 pint). Bring to the boil and simmer until tender.

Put one centimeter (half an inch) of water into a large pan and bring to the boil. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes - until just tender but not mushy.

Drain the cooked potatoes and leave the steam to die down. Drain the cabbage well.

Melt the butter in the pan in which you cooked the cabbage then add the leek or onion and cook gently for 7-8 minutes until very soft but not coloured.

Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage, milk, and white pepper to taste. Mix together well and serve.