Leaf: Lettuce, Greens, Herbs, Weeds by Catherine Phipps, is published by Quadrille (£25).
Serve with anything you like – I spread them with butter and/or top with bacon and maple syrup. 
Keep the cooked waffles warm in a low oven while you make the rest. Cook until set and turning a rich brown on the ridges – often up to around 10 minutes, depending on your waffle iron. Spread some of the mixture over your waffle iron, making sure you don’t overfill it – it should just barely cover the tips of the indentations. Add the rest, again, folding in as gently as possible and keeping the mixing to the absolute minimum. Whisk the egg whites to stiff peaks, then fold a tablespoon into the batter, just to loosen it slightly. 
Fold this through the batter, making sure you keep the mixing to a bare minimum.
Whisk the flour, baking powder and bicarbonate of soda with a generous amount of salt and pepper. 
Mix together the butter, buttermilk, egg yolks and wholegrain mustard, then stir in the mashed potatoes, greens and cheese, if using.500g cooked greens – anything robust (I like sprout tops, shredded sprouts, chard, kale).Prep time: 20 minutes | Cooking time: 10 minutes MAKES These offer a more robust density than a regular waffle, but are still lighter than bubble and squeak, so no stodge.
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