Bacon & Kale Bubble and Squeak

Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt. Peel and chop the potatoes into 2cm chunks. When boiling, add the potatoes to the water and cook until tender, 15-20 mins, then drain in a colander and leave to the side. Meanwhile, trim the carrots (no need to peel), quarter lengthways and chop into roughly 5cm long batons. Pop the carrots on a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon lardons and stir-fry until golden, 3-5 mins. Add the kale, a little more oil if needed and a grind of pepper. Stir-fry with the bacon until tender, 4-5 mins. IMPORTANT: Wash your hands after handling raw meat. Cook bacon thoroughly. Remove from the heat. Meanwhile, finely chop the chives and grate the cheese. Separate the broccoli into florets (like little trees).

Pop your carrots onto the top shelf of your oven to roast for 10 mins. Meanwhile, put the kale and bacon in a bowl. Pop the drained potatoes back into their pan and mash until smooth. Add the potato to the kale and bacon, along with the cheese and breadcrumbs. Season with salt and pepper, add half the chives and a third of the creme fraiche.

Bring the mixture together until completely combined, with your hands if it is cool enough and with a spoon if not. Shape the mixture into 2 patties per person and place on a lined baking tray. Drizzle over a little oil. Once the carrots have been in your oven for 10 mins, remove and add the broccoli to the tray. Drizzle with oil and season with salt and pepper. Toss to coat.