A dish from the Scottish borders...
375g potatoes boiled and mashed
30g wild cabbage, separate leaves from stalk & chop all.
30g wild radish , separate leaves from stalk & chop all.
10g three cornered garlic chopped
20g cheddar cheese
1. Boil the potatoes.
2. Whilst you are boiling your potatoes steam the chopped stems over the top of the potatoes in a sieve .
3. Mash potatoes with the butter.
4. Stir in the chopped wild stems and leaves and the three cornered garlic.
5. Season to taste and grate the cheese on top; either brown under the grill or place in oven at 190 degrees until golden.
Serving suggestion: Stands alone as a winter warmer but also goes well with any meat or fish. Combined superbly with gammon !