Step 1 First prepare the mash part by boiling the potato for 15 minutes. Drain, add 25g of the butter, seasoning, milk and mash well until smooth. Put to the side to allow to cool whilst you prepare the cabbage.

Step 2 Melt the remaining 15g butter in a pan and add the finely shredded cabbage and Caraway seeds. Cook over a low heat until the cabbage wilts, about 10 minutes.

Step 3 Mix the wilted cabbage, mash, mustard powder, ham and grated cheddar together. Form into four cakes using a light dusting of flour to coat them. Press them flat.

Step 4 Heat a splash of vegetable oil in a frying pan and fry gently for 5 minutes on each side until golden brown.

Step 5 Serve with a side salad and a dollop of Susie’s Chilli Jelly.