Stamppot

Peel and quarter the potatoes, put them in a large pan, cover with salted water and bring to the boil. Cook for 10 minutes.

Strip the stalks from the kale, chop it finely and pile it on top of the potatoes, cover, and cook for another 10 to 12 minutes until the potatoes are soft and the kale has collapsed.

Meanwhile, heat the smoked sausage (rookworst) through in a separate pan of barely simmering water for 15 minutes. Do not let it boil or the skin splits.

If using bacon, dice it, then fry it until crisp and keep the fat.

Drain the potatoes and kale thoroughly and return them to the dry pan over low heat for 1 minute to steam off.

Warm the milk in a small pan. Add the butter and warm milk and mash roughly. Stamppot is meant to be coarse — leave lumps, and stop before it turns to purée.

Season hard with salt, freshly ground pepper and freshly grated nutmeg, and fold through the mustard and bacon if using. Heat the gravy, if using, and slice the sausage. Serve with the sliced sausage and a well of gravy or bacon fat in the middle.