Turkey and kale colcannon with fried egg

Serves 4

1kg potatoes (Maris Piper or King Edward), peeled, washed and cut into rough chunks
Sea salt and black pepper
1tbsp olive oil
250g leeks, trimmed and finely sliced
150ml hot semi-skimmed milk
50g butter
300g leftover Golden Turkey, shredded
150g cooked kale with the water squeezed out, chopped
4 large fried eggs, to serve

Per serving
28.3g fat
10.7g saturates
45.7g carbs
5.5g sugars
7.5g fibre
40.3g protein
1g salt