1kg Maris Piper potatoes
600g mixed veg - kale, chard, brussel sprouts, parsnips, carrots etc. (whatever you have left over)
40g unsalted butter
20g olive oil
25g mixed herbs - thyme, rosemary, sage, parsley - whatever you fancy!
Peel and trim all the vegetables, cutting the root veg into 2.5cm dice
Cook the veg in a large pan of boiling salted water (if not already cooked) for 10 minutes, or until they are cooked through. For the kale and chard, just blanch right at the end
Once all the veg is cooked, drain and leave to steam dry for a few minutes
Melt the butter and a lug of oil in a medium non-stick frying pan over a medium heat
Pick and chop the herb leaves, then add to the pan with the cooked vegetables. Season well with salt and pepper, then mash everything together
Pat everything into a flat layer and cook for 3 to 4 minutes, or until a lovely golden crust starts forming underneath. Fold those crispy bits back into the mash, then pat and flatten down and repeat the process for about 15 or 20 minutes. Concentrate on building up flavours, character and crispiness.
Halfway through the cooking, flip it over using a fish slice, or like a pancake if you’re brave. If it breaks don’t worry, just push it back together.
Let it crisp up on the underside then taste it. This is the time to correct the seasoning. Once you’re happy it is ready to serve.
Did you know?
Chard is anti-inflammatory and a great antioxidant. It is a good source of vitamins A, E, C, K, magnesium, calcium, sodium, iron and copper, as well as alkalysing chlorophyll.
These nutrients can support the immune system, help to build blood and regenerate cells.