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Ingredients

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For the potato cakes:

600g potatoes (Maris Piper are ideal) £0.54

Milk and butter (for the mash) £0.20

6 rashers smoked, streaky bacon £1.50

4-5 big leaves savoy cabbage (or Spring greens) £0.20

Salt and pepper £0.02

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For the cheese sauce:

25g butter £0.15

25g plain flour £0.02

300ml milk £0.10

75g strong cheddar cheese £0.85

Small handful fresh chopped chives £0.40

Total £3.98

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Method

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Peel and chop the potatoes into even sized pieces and put into a pan in some cold salted water. Bring the pan to the boil and then boil the potatoes until tender. Mash your potatoes as you see fit; add milk, butter, cream and anything you fancy but don't forget the salt and pepper.

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While the potatoes are boiling away, slice the bacon and fry in a pan on a medium heat. If the bacon has enough fat in you shouldn’t need to add any oil. Snap the leaves of the savoy cabbage off and shred them finely. Add the cabbage to the bacon and carry on frying until lovely and golden.

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Mix the bacon and cabbage into the mash and form into cake shapes. You should make eight nice thick　cakes. Place the potato cakes under a medium grill to get crisp and golden; be careful to watch them so they don’t burn.

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While the cakes are browning, make the cheddar and chive sauce. Melt the butter in a pan, stir in some flour and keep cooking for a minute or so. Whisk in the milk a little at a time making sure there are no lumps. When the sauce is thick and glossy, remove from the heat and add a handful of grated cheddar, some black pepper and a healthy amount of chopped chives.

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Taste the sauce and add more cheese if you think it needs it.

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Serve the potato cakes with the cheddar and chive sauce.