Stilton & Parsnip potato cakes

Serves 4

350g parsnips, trimmed and chopped

350g potatoes, peeled and chopped

50g Savoy cabbage, shredded

10g unsalted butter

200g Stilton, chopped

2 tbsp chopped fresh flat-leaf parsley cornflour, for dusting

3 tbsp olive oil

4 eggs sea salt and black pepper cress, to garnish airtight wrap

Place the parsnips and potatoes in a large saucepan and cover with cold water. Bring to the boil on the hob. Simmer for 10 mins, then add the cabbage and cook for a further 5 mins until the parsnips and potatoes are soft. Drain the vegetables, roughly mash with a fork, then mix in the butter, Stilton and parsley. Season with sea salt and black pepper.

Set out a plate for the potato cakes, then, with hands dusted with cornflour, divide the mixture into 8 portions approximately the same size. Shape each portion into a patty by hand and place on the plate. Cover the plate of potato cakes with an airtight wrap and leave to chill for at least 30 mins.

Heat half the oil in a large saucepan and fry 4 of the potato cakes on a medium heat for 4-5 mins until golden. Turn over and cook for 3-4 mins. Transfer to a plate to keep warm, and repeat with the remaining oil and potato cakes.

In the meantime, fill a large saucepan with boiling water and bring to the boil. Crack the eggs into the water, one at a time, then turn the pan to a low heat. Cook for 2-3 mins until the white is firm and no longer see-through.

Place 2 potato cakes on a serving plate each, then top with a poached egg and garnish with cress. Serve, seasoned with black pepper.