Method:

1. Boil the potatoes in the skin until done.

2. Cut the Chinese cabbage evenly. Use the slicing machine or manual slicer for even results.

3. On medium heat, lightly bake the Chinese cabbage in plenty butter and oil. Season with pepper and salt and half the nutmeg.

4. Deglaze with the chicken stock and allow to simmer. Allow the chicken stock to reduce half.

5. Add the cream and check for seasoning.

6. Peel the potatoes and season with pepper, salt and nutmeg. 

7. Mash them partially, still leaving some chunks of potato inside your mash. 

8. Add your Chinese cabbage mix to the potatoes and combine using a spatula.

9. Add your parsley and spring onions and taste again for seasoning. Add butter in case your mash is too dry.