Colcannon (irish Dish)

Ingredients

Potatoes, peeled and quartered     200g

Cabbage                                             40g

Spring onions, chopped              40g

Butter                                                40g

Parsley                                 For garnish

Salt and pepper                  to taste

Method

1.     Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.

2.     Blanch the cabbage in boiling water for one minute. Drain and reserve.

3.     Chop half of the spring onions roughly and the other half finely. Add the roughly chopped scallions/ spring onions to the drained cabbage and pulse in a blender for 10 seconds.

4.     Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix.

5.     Finally, add the finely chopped scallions/spring onions and season to taste.