About £1 per serving: Rukmini Iyer's recipes for tangy potato cakes and loaded skins

I could write a love letter to potatoes - baked, fried, roasted, mashed or scalloped, they are almost certainly my favorite vegetable. (Please don't tell me they're not really vegetables; I'll cover my ears and refuse to listen.) One of the best things about them is their versatility; I love pairing them with big flavors, whether it's lime pickle in today's more indulgent potato cupcakes, or punchy leeks and Dijon mustard in my new favorite breakfast, crispy potato skins. My best tip for both recipes? Use the strongest cheddar you can find for maximum flavor.

Cheddar and Kale Potato Cakes with Yogurt Lime Pickle Dip (pictured above)

Preparation 15 minCooking 30 minServes 4

< p class="dcr-1b64dqh">1 kg potatoes, washed and thinly sliced100 g kale, finely chopped2 slices of white bread150 ml milk30 g butter1-2 heaped tablespoons lime gherkin, finely chopped75 g aged cheddar cheese, gratedSea salt flakes, to tasteNeutral oil, for frying

For the dip1 tbsp finely chopped lime pickle100g yoghurt

Boil the potatoes in a large pot of salted water for seven minutes, or until almost cooked, then add the kale and cook for two to three more minutes, until fluffy strangled. Drain well, then cover with a cloth and steam dry for five minutes.

Meanwhile, soak the bread in a third of the milk. In a large bowl, mash the potatoes and kale using a potato masher, then add the remaining 100ml milk, butter, lime pickle (add 1 tbsp to start , then taste; if you prefer a stronger flavor, add a second tbsp) and cheddar. Tear the soaked bread into small pieces, add it too, then mix well. Taste and adjust the salt if needed.

Allow the potato mixture to cool, then shape it into about 20 small patties. Put a tablespoon of oil in a large skillet over medium heat, then fry the hash browns in batches for three minutes on each side, until golden brown; add more oil as needed. Don't be tempted to flip the hash browns too soon; leave them alone and they won't stick. Transfer each batch to a plate lined with paper towel as you go.

Stir the lime pickle into the yogurt for a dip and serve with the apple pancakes potatoes.

p>Potatoes loaded with leeks, cheddar and mustard

Preparation 15 minCooking 50 minFor 4

4 large cooking potatoes ground1 tablespoon olive oil, plus extra for rubbingFreshly ground black pepper and...