• Start by washing and evenly cubing 800g white potatoes before boiling in lightly salted water until well cooked.
• Drain the potatoes and add the juice of one lemon and 2 crushed garlic cloves along with a good glug of olive oil, a ball of mozzarella torn into small pieces and season.
• Mash the potato mix until smooth and form into little potato cakes. Coat with flour and fry on each side until golden.
• Place in the oven to keep warm while prepping the rest of the dish.
• To make the salsa, add 200g diced tomatoes to a pan on a medium heat with a clove of chopped garlic, a good pinch of dried chilli, seasoning and a glug of olive oil.
• Cook the tomatoes for a few minutes before adding a tablespoon of balsamic vinegar and remove from heat.
• Trim the purple sprouting and boil in salted water for 3 minutes before serving immediately with the potato cakes and salsa.

This is a lovely way to eat purple sprouting broccoli and if you haven’t got any new style potatoes, try using main crops ones but remember not to over-cook.

• Start by washing the potatoes and cutting into even thumb sized pieces. Boil in rapidly boiling salted water for 7-8 minutes or until just tender. Drain and set aside.
• Trim the purple sprouting and plunge into boiling salted water for 2 minutes. Drain and put in ice cold water to stop them from cooking further.
• Heat a good glug of olive oil in a pan on a medium heat and add the potatotes to colour for 4-5 minutes.
• Finely slice 2 cloves garlic and add to the pan along with the purple sprouting and cook for a couple of minutes. Transfer to serving bowl.
• Season with juice of one lemon, a good pinch of seas salt flakes and cracked black pepper. Stir well to let the flavours get to know one another. Serve with a little fresh grated parmesan