* 300g (10 oz) Potatoes, unpeeled (Nadine - Saxon - Wilja - Desiree - King Edward)
* 10 savoy cabbage leaves
* 1 medium carrot
* 2 tablespoons Rapeseed oil
* Pinch of freshly ground black pepper
* 1 tablespoon of black mustard seeds
* 1 Onion, peeled and chopped

===Method===
* Boil the Potatoes in their skins, in lightly Salted water for 25 minutes, drain, rub the skins off and chop into cubes
* Using a Potato ricer or Masher, mash the Potatoes, season to taste with Salt and Pepper
* Remove the centre stems of the cabbage leaves and discard. Roll up the cabbage leaves and chop finely.
* If you have a julienne peeler, use that to turn your carrot into julienne strips. If not then grate roughly with a cheese grater
* Add the cabbage and carrot to a small pan of boiling water. Bring the pan back to the boil and boil for 3 minutes.
* At this stage, if you want to keep the bright green colour, plunge the cooked cabbage into cold water until you're ready to cook the squeak.
* Heat 2 tablespoons of Oil in a Frying pan or wok and add a good pinch of black pepper
* Gently fry the onions for 4 minutes
* Leaving as much Oil in the pan as you can, remove the Onions and mix in with the Potato, carrot and Cabbage mixture and sprinkle with mustard seeds
* Add a little more oil to the onion frying pan. Spread the mixture evenly over the pan and turn up the heat. Fry for about 6 minutes, turning and mixing every minute so you get a nice crispy finish.

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