Bubble and Squeak Tattie Scones

INGREDIENTS (Makes 8)

◆ 450g main crop potatoes, peeled and chopped

◆ 1tsp salt

◆ 50g cooked leek, chopped

◆ 75g cooked greens, kale or Brussels sprouts, chopped

◆ 50g self raising flour

◆ 2tsp vegetable oil

1

Put the potatoes in a saucepan with half the salt and cover with water. Bring to the boil and cook for about 10min until tender. Drain well and allow to air-dry for 10min.

2

Mash the potatoes finely or push through a ricer to make smooth.

While hot, stir in the remaining salt, vegetables and flour; mix well to form a dough.

3

Turn on to a lightly floured work top and roll into an approx 25cm round. Cut into 8 triangles.

4

Brush a large frying pan or flat griddle lightly with oil and heat until hot. Cook the scones in 2 batches for about 3min on each side until lightly golden and slightly puffed. Best served warm.