Three Course Garden Feast

Ingredients

• 25 g butter 
• 50 g mature cheddar 
• 4 large eggs 
• 8 servings enough flour to dust the patties 
• 30 g kale sliced
• 500 g potatoes peeled halved
• 8 servings slosh rapeseed oil good cold pressed
• 8 servings grinding of salt & pepper black good
• 80 g sweetcorn 
• 150 g cabbage white sliced

Equipment

• frying pan
• pot
• slotted spoon

Directions

1. In one pot, steam or boil the potatoes until tender. In another, steam or boil the cabbage and kale until soft.
2. Add the kale at the last minute as it won't take long to cook.
3. Mash the potatoes with the butter and cheese, then add the cabbage, kale and sweetcorn and mix well. Season with salt and pepper.
4. Once the mixture is cool, take balls of mix and squash into patties the size of a standard burger. coat in flour and set aside. You should get about 8 patties out of the mixture.
5. Heat the rapeseed oil in a frying pan, then shallow fry the bubble and squeak patties for a few minutes until crisp and golden on both sides.
6. Serve 2 patties topped with a soft poached egg.
7. If you haven't poached an egg before, don't worry, it is easy. Just boil a pan of water and once it is simmering, gently break an egg into it. It will take 2 minutes to cook.
8. Remove gently with a slotted spoon. It doesn't matter if it is the best poached egg you have ever seen, it will still taste delicious. Season the egg with a little salt before serving the dish.