Colcannon

Step by step

1. 1

   Peel and dice potatoes, boil in salt water for about 20 minutes until soft.

2. 2

   Slice savoy cabbage into fine strips and blanch in salt water for 5 minutes, drain.

3. 3

   Slice leek into fine rings.

4. 4

   Render bacon crispy in a pan.

5. 5

   Briefly sauté leek in the bacon fat for 3 minutes.

6. 6

   Drain potatoes and mash with milk and butter into a puree.

7. 7

   Fold cabbage, leek and bacon into the puree.

8. 8

   Season with salt, pepper and nutmeg.

9. 9

   Serve hot with a knob of butter in the middle.