Instructions: Boil the potatoes in water for 20 minutes or until tender. Drain thoroughly and return to the saucepan. Mash the potatoes and beat in the milk and butter.

Heat 30ml (2tbsp) of the oil in a frying pan, add the onion and leek and cook gently for 10 minutes or until soft. Cook the cabbage in boiling water for 5 minutes, until tender. Drain thoroughly.

Mix together the mashed potato, the onion, leek, cabbage and egg.

Season with salt, pepper and nutmeg. Stir in the chopped ham.

Heat the remaining oil in a heavy (preferably non-stick) frying pan.

Add the mixture and press down flat into the hot oil. Cook slowly for 10-15 minutes to heat through and allow a crust to form on the underside.

Turn out onto a plate and return to the pan to brown the other side.

Cut into wedges and serve on warmed plates with Florette crispy green salad.

NOTES : Bubble and squeak is usually thought of as a way of using left-over potato and cabbage, however it is even more delicious if made with freshly cooked ingredients. The addition of ham in this version makes it into a tasty and substantial lunch or supper dish.

Ham knuckles are available from the delicatessen service counter.

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