Ingredients
1kg potato, well scrubbed (cut any large ones in half)
100g butter
140g sliced back bacon, finely chopped
1 small Savoy cabbage, finely shredded
150ml double cream
Colcannon
by Good Food Team
Directions
STEP 1 Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
STEP 2 Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
STEP 3 Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.
I always await my veg bag with anticipation. Great quality veg with lots of variety. Plus easy, interesting recipes provided in the weekly newsletter. I cook in a different way now, which feels healthier and more connected to the seasons.
— Hils
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