Crispy Broccoli & Potato Stacks

1 Peel potatoes and cut into large cubes. Cook in gently boiling salted water, or steam, until just tender. Drain and leave to dry off in the steam.

2 Trim broccoli and cut into florets. Include some of the stem as long as it is not too fibrous. Cook broccoli in a saucepan of gently boiling salted water, or steam, for about 5 minutes, until crisp-tender. Drain, then dry off with paper towels. Chop roughly.

3 Trim spring onions, slice then chop. Put spring onions in a bowl with flaky sea salt, nutmeg, parsley, thyme or marjoram, egg and cheese. Add cooled potatoes and broccoli. Mix together, crushing the potatoes somewhat, but avoid turning the mixture into a mash. Shape into 16 cakes, but don’t fiddle with them – rough is good, and if they collapse a little during cooking, you’ll get more crispy bits! Chill for 1 hour.

4 Heat 2 tablespoons oil in a large frying pan (skillet) over medium-high heat. Drop in 2 tablespoons of butter, and once it is sizzling, add half the cakes. Cook until a good golden colour on both sides, turning carefully with a spatula in one hand and a spoon in the other. Transfer to a plate. Cook remaining broccoli and potato cakes, adding more oil and butter if needed.

5 When all are cooked, squeeze a little lemon over the top and sprinkle with flaky sea salt. Serve with chutney or chilli salsa.