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Colcannon

A very Irish side dish but good enough to eat a big bowlful on its own. If you want to restrain yourselves a bit you could balance this with a nicely barbecued sausage. The diet starts after Christmas!

When seasoning make sure you use white pepper as it makes all the difference. The pink pepper mill in the photo is our “white pepper mill”.

Colcannon – to serve 6 as a side

  • 1kg potatoes, scrubbed (cut the bigger ones in half)
  • 100g butter
  • ½ a small Savoy cabbage, finely shredded
  • 150ml double cream

Put the potatoes into a large pan of water and bring to the boil. Simmer for 15-20 minutes or until a skewer goes through without resistance.

Heat about 25g of the butter in another saucepan and fry half the cabbage for about 5 minutes.

Drain the potatoes and peel while they are hot, then mash until smooth.

Heat the cream with the rest of the butter and, when almost boiling, beat into the potato. Add the cabbage to the potato, mix well and season (with salt and white pepper).

Heaven!

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