Chop the onion and dice the bacon.

Wash the potatoes, then peel (if not organic). Cut them into 2-3cm cubes.

Heat the chicken stock, add half of the lemon juice and nutmeg. Add the potatoes, bring to the boil and cook for 10 minutes.

Meanwhile, heat the oil in a frying pan, add the onion and bacon, then cook for 5 minutes or so, until the onion becomes soft and the bacon is crispy. Set aside.

Rinse then thinly slice the cabbage leaves. Add these to the potatoes, together with the remaining lemon juice and cook for a few minutes under cover. When the cabbage is tender and the potatoes are cooked through, mash with a potato masher until the desired consistency is reached (it should remain quite bitty).

Add the onion and bacon mixture and heat through.

Taste and adjust the seasoning with salt and pepper.

Serve hot.