If you want to make them ahead, place them on a plate and cover with clingfilm – they will happily sit in the fridge for up to 6 hours.

Press them firmly together to form little cakes and dust lightly with the flour. To assemble the rösti, shape the mixture into rounds 3 inches (7.5 cm) wide and ½ inch (1 cm) thick. Season with salt and freshly milled black pepper, then add the grated cheese and greens or cabbage and, using 2 forks, lightly toss together. When the potatoes have cooled, peel them, then, using the coarse side of a grater, grate them into a bowl. Drop the spring greens or cabbage into boiling water for 2 minutes only, then drain and dry well. This is easy if you form them into a roll and then slice them.

Drain the potatoes, then, while they are cooling, remove any stalks from the spring greens or cabbage and finely shred the leaves into ¼ inch (5 mm) slices.

Pour boiling water over to just cover them, then simmer gently with a lid on for 8 minutes. First scrub the potatoes, then place them in a medium saucepan with a little salt.

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