Boil the potatoes. Wash and peel the potatoes. Place them in a saucepan, cover with cold water, and add the salt. Bring to a boil over medium-high heat, then reduce heat and simmer 30-40 minutes, until a paring knife slides easily through the flesh.

Make the bangers. In a large bowl, combine the pork, salt, pepper, nutmeg, cinnamon, cloves, tarragon, parsley, chives, and garlic. Mix well with your hands to combine. Mix the water, cream of tartar, and baking soda in a small bowl and add to the meat, then mix again. Divide the meat into 12-15 equal-sized portions and lightly roll each into a sausage shape. Try not to pack the meat too tightly.

Cook the bangers. Heat a large, non-stick skillet over medium heat, about 2 minutes. Add the bangers to the pan, making sure they don’t touch. Cook for 6-8 minutes, turning occasionally for even browning, until pleasantly caramelized.

Cook the greens. Drain the potatoes in a colander and set aside. In the pot you used to cook the potatoes, heat 4 tablespoons of the ghee, 2 minutes, then add the leeks and sauté until tender and golden, 7-10 minutes. Add half the cabbage and sauté 2 minutes, then add the remaining cabbage, cooking and stirring frequently until wilted. Add the coconut milk and bring to a simmer over low heat.