Jersey royal, smoked cheddar and spring onion cakes

Method

1. Peel the potatoes, cutting any large ones in half. Put in a pan of lightly salted water and bring to the boil. Simmer for 15 minutes or until completely tender, then drain and return to a low heat to steam dry.
2. Grate the cheddar or vegetarian alternative into the potato with a good knob of butter and 2 heaped tsp English mustard, then pass through a ricer or push through a metal sieve with the back of a spoon. Season generously. Trim and finely chop a bunch of spring onions, then stir through. When the mash has cooled slightly, shape into 8 small cakes, then dust lightly in the seasoned plain flour.
3. Heat a good splash of olive oil in a pan and fry the cakes for 5 minutes on each side or until golden and crisp, though soft in the centre, flipping over carefully with a fish slice or palette knife. Fry in batches with extra oil if necessary. Serve with a salad of chopped walnuts and crisp leaves.