Brown Butter Stamppot with Onion Gravy

Method

1. Peel the potatoes, cut into 4 cm chunks and put them in a 20 cm pot. Cover with cold water by 2 cm and add the salt. Bring to the boil over high heat, then turn down to medium heat and simmer; it takes 20 min in total from cold. They are done when a skewer slides in with no resistance. Starting in cold water cooks them evenly before the outside crumbles.

   Add in this stepPotatoes (floury) 450 gSalt (for the cooking water) 1½ tsp

   high heat→medium heat

2. Meanwhile, cut the bacon into 1 cm strips, put it in a dry 26 cm pan and cook over medium heat for 6 min until the fat has rendered and the bacon is crisp. Lift it onto kitchen paper and leave the fat in the pan.

   Add in this stepThick-cut bacon 75 g

   medium heat

3. Fry the chopped shallot in the bacon fat for 1 minute, then add the chopped kale and 2 tbsp water and toss over medium-high heat for 4 min. When it has wilted and turned bright green, tip it into a bowl. Sautéing it separately keeps more colour and bite than boiling.

   Add in this stepShallot (or a little onion) 1Kale (tough stems removed) 200 g

   medium-high heat

4. Heat water in another pot and warm the sausage over low heat for 10 min; keep it just steaming so the skin does not split. Lift it out, slice diagonally 1 cm thick and sear in the kale pan over medium-high heat for 2 min, until golden on both sides. Set aside.

   Add in this stepSmoked sausage (about 275 g each) 1

   low heat→medium-high heat

5. In the same pan, melt the gravy butter, add the thinly sliced onion and cook over medium heat for 8 min. When it is deep golden, sprinkle in the flour and stir for 1 minute, then add the stock a little at a time, scraping up the browned bits. Stir in the mustard and simmer over medium-low heat for 3 min until it coats the back of a spoon. Season with pepper.

   Add in this stepButter (for the gravy) 15 gOnion 1Plain flour 2 tspBeef stock 180 mlDijon mustard 1 tspBlack pepper to taste

   medium heat→medium-low heat

6. Put the butter in a small pan over medium heat for 2 min. As soon as the foam settles, brown specks form at the bottom and it smells nutty, take it off the heat. Drain the potatoes and put the pot back on low heat for 1 minute to steam off the moisture. Mash until smooth, then beat in the warm milk, half the brown butter, nutmeg and pepper. Fold in the kale and most of the bacon, taste and season with salt.

   Add in this stepButter (for brown butter) 30 gMilk (warmed) 100 mlGround nutmeg 1 pinchBlack pepper to taste

   medium heat

7. Pile the stamppot onto plates, make a hollow in the centre with a spoon and pour in the remaining brown butter. Top with the sausage and the rest of the bacon, and serve the gravy on the side.