Stamppot

1. Wash and peel the potatoes and cut them into evenly sized pieces so they cook at the same rate.
2. In a large pot, boil the potatoes and bay leaves in salted water for 20 minutes, then fish out and discard the bay leaves.
3. If you are not using ready-cut kale, wash the bunches thoroughly under cool running water to get rid of all the soil. Trim off any coarse stems, discard brown leaves and cut the kale into thin strips with a sharp knife.
4. Peel and chop the shallots.
5. Melt 1 tbsp butter in a frying pan and soften the shallots for a few minutes, then add the kale and 2 tbsp water. Season and cook for about 10 minutes, until tender.
6. Warm the milk on the hob or in the microwave.
7. Drain the potatoes, shake them dry and pat with kitchen towel before mashing with a masher or ricer. Working quickly, beat in the warm milk and the rest of the butter, then season to taste with nutmeg, salt and pepper.
8. Fold the cooked kale through the mash.
9. Top with slices of the smoked sausage and serve hot, with your favourite mustard or gravy.

Tips from the ZestyPlate Kitchen

• Cook the kale until it is properly tender so it folds easily through the mash.
• Warm the milk before you mash, which gives you a smoother, creamier potato.
• Be generous with the nutmeg, salt and pepper.
• Pile the smoked sausage on top and serve with mustard or a little gravy.