'Stamppot' with an Asian-Inspired Twist

• Melt a third of the butter in a frying pan over medium-high heat. Fry the cabbage with the green curry spices for 6 - 7 minutes, then remove from the pan and set aside.
• Melt the rest of the butter in the same pan and fry the onion for 4 - 5 minutes over medium-low heat.
• Add the East Asian-style sauce and the water (see pantry for amount).
• Allow the sauce to reduce gently for 4 - 5 minutes.

• Meanwhile, drain the eggs and potatoes. Rinse the eggs under cold water to stop them from cooking further, then set aside.
• Mash the potatoes with the cream (see Tip).
• Stir in the cabbage, miso paste* and soy sauce. Season to taste with salt and pepper.

Tip: add the cream gradually so as to prevent the mash from becoming too watery.

*Take care, this ingredient is salty! Use as preferred.