1 tablespoon butter

1 tablespoon olive oil

1 onion – finely sliced

1 leek – finely sliced

1 teaspoon dried thyme

400g potatoes – peeled and thickly sliced

100ml double cream

65g mature cheddar – grated

200g kale or cavalo nero – stems removed and leaves sliced

Sea salt

freshly ground black pepper

100g plain flour

50g rye flour (or use wholemeal or plain flour if you don’t have rye)

65g butter – diced

1 egg

Heat the butter and oil in a large frying pan (one that has a lid) then add the onion, leeks and thyme and fry gently until softened

Now add the potatoes, cover and cook gently for 15-20 minutes, stirring occasionaly until the potatoes have softened. Add the cream, season and remove from the heat. Add half the grated cheddar and set aside to cool

To make the pastry, tip the flours into a mixing bowl, then rub the diced butter in gently with your finger tips (or use a food processor), until the butter is well distributed and the mix is crumbly

Add the egg and mix with your fingers until the douihg comes together. Cover and chill for 10 minutes

While the pastry is cooling, bring a pan of water to the boil, then add the kale and simmer for 5 minutes until tender, Drain well and season

Put the oven onto 200oC

Roll out the pastry and line a pie or quiche dish with the pastry

Place the drained kale in the pastry to cover the bottom, then top the pie off with the potato and onion mix before finishing off by scattering the remainng cheese over the top

Bake in the oven for 40-45 minutes until golden and the cheese on top is bubbling