Bubble-and-squeak waffles recipe

These offer a more robust density than a regular waffle, but are still lighter than bubble and squeak, so no stodge.

Prep time: 20 minutes | Cooking time: 10 minutes

MAKES

Around 16

INGREDIENTS

• 50g butter, melted

• 60ml buttermilk

• 2 large eggs, separated

• 1 tbsp wholegrain mustard

• 500g mashed potato

• 500g cooked greens – anything robust (I like sprout tops, shredded sprouts, chard, kale)

• 100g cheddar, grated (optional)

• 85g plain flour

• ½ tsp baking powder

• ¼ tsp bicarbonate of soda

METHOD

1. Heat your waffle maker to medium.

2. Mix together the butter, buttermilk, egg yolks and wholegrain mustard, then stir in the mashed potatoes, greens and cheese, if using.

3. Whisk the flour, baking powder and bicarbonate of soda with a generous amount of salt and pepper. Fold this through the batter, making sure you keep the mixing to a bare minimum.

4. Whisk the egg whites to stiff peaks, then fold a tablespoon into the batter, just to loosen it slightly. Add the rest, again, folding in as gently as possible and keeping the mixing to the absolute minimum.

5. Spread some of the mixture over your waffle iron, making sure you don’t overfill it – it should just barely cover the tips of the indentations. Cook until set and turning a rich brown on the ridges – often up to around 10 minutes, depending on your waffle iron.

6. Keep the cooked waffles warm in a low oven while you make the rest.

7. Serve with anything you like – I spread them with butter and/or top with bacon and maple syrup.

Leaf: Lettuce, Greens, Herbs, Weeds by Catherine Phipps, is published by Quadrille (£25). Order your copy from books.telegraph.co.uk