Colcannon

• potato↗1kg kg

  well scrubbed (cut any large ones in half)

• butter↗100g g
• back bacon↗140g sliced g

  finely chopped

• Savoy cabbage↗1 small

  finely shredded

• double cream↗150ml ml

Step-by-step instructions

1. 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.

2. 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.

3. 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.