Bubble & Squeak

3 tbsp olive oil
2 leeks, washed, sliced
1.25kg /2lb 12oz potatoes, peeled, boiled, mashed and left to cool
750g/1lb 10oz spring cabbage, finely shredded, blanched (or leftover cooked cabbage or Brussels sprouts)
sea salt flakes and freshly ground black pepper
  1. Heat half of the olive oil in a frying pan and cook the leeks for 3-4 minutes, or until softened but not coloured.
  2. Mix the leeks, mashed potato and cabbage together in a bowl. Season, to taste, with salt and freshly ground black pepper.
  3. Heat the remaining olive oil in the frying pan. Place four 7.5cm/3in chefs' rings into the pan and spoon the bubble and squeak into the rings, packing down gently. Cook until golden-brown on the bottom, turn the rings over carefully and cook on the other side. Remove from the pan and keep warm until ready to serve, carefully removing the chefs’ rings before serving.