• 1 bulb of garlic
• 500g floury potatoes, peeled
• 80g butter
• 150g carrots, peeled and chopped
• 300g shredded cabbage
• 1/2 red onion
• 60g pancetta or bacon
• 1 dsp chopped thyme
• zest of a lemon
• thumb size piece of fresh ginger peeled and grated
• 2 spring onions
• 2-3 tsp hot English mustard
• 1 tsp salt
• olive oil

Wrap the garlic bulb in tin foil with a little olive oil and roast in the oven at 150C for about 20 mins. When cool squeeze out the garlic flesh, mash and set aside.
Cook the potatoes in salted water until tender, drain and mash with half the butter. Cook the carrots until tender. Lift them from the water with slotted spoon and set aside. Add the cabbage to the water and cook for 1 minute then cool in ice water. Drain and squeeze out the excess water.
Add the carrots, cabbage, roast garlic and remaining ingredients to the potatoes with some freshly ground black pepper. Shape into cakes and place on a warm oven tray. Drizzle with olive oil and bake at 200C until crisp and golden.