Boil the potatoes for about 20 minutes, or until tender. Drain and mash. Cook the cabbage in boiling salted water for 1 minute. Drain well. Combine the potatoes and cabbage and cook with 25 g (1 oz) butter over a high heat, stirring often, to remove any moisture. Season to taste.

Bring the milk just to the boil with the carrot, onion, bay leaf and peppercorns. Remove from the heat and leave to infuse for about 15 minutes.

Melt a further 25 g (1 oz) fat in a heavy based pan. Add the flour and paprika and cook gently for 1 minute. Remove from the heat and stir in the strained milk. Return to the heat and bring to the boil, stirring. Season to taste, simmer 2 minutes, stirring occasionally.

Grease a shallow, ovenproof dish, and spoon the hot potato mixture into either end. Place the halved eggs in the centre.

Spoon over the sauce. Sprinkle with breadcrumbs and dot with shavings from the rest of the butter. Grill gently until golden brown.