Spiced Smashed Hash

Cut 1kg of unpeeled Maris Piper, Vivaldi or Désirée potatoes into eighths. Rinse and tip into a large pan with cold salted water.

Cover and bring to the boil then simmer for 20-25 minutes or until cooked, and drain. In another large pan, heat 3 tablespoons of cold-pressed rapeseed oil then stir in 1 teaspoon of ground coriander, 2 teaspoons of ground cumin, 1 teaspoon of garam masala, ½ thumb of grated ginger and 1 teaspoon of black mustard seeds.

When the mustard seeds start to pop, add 1 finely sliced onion and fry for 5-10 minutes or until softened. Add 200g of shredded kale (any white or green cabbage), 1 teaspoon of salt and 1 teaspoon of ground turmeric and stir-fry for a few minutes until the kale has wilted.

Tip the potatoes into the pan, stir through the kale, add 2-3 tablespoons of cold-pressed rapeseed oil, then roughly mash. Check the seasoning, then speckle with a sliced red chilli.

Try swapping in other spices (Dijon mustard with chives; paprika with garlic
and spring onions) or pairing sweet potatoes with ras el hanout and sliced black olives. If you have hash left over, store it in the fridge; the next day you can mix it with a little flour and a beaten egg to make spiced potato fritters.