Organic Colcannon

Serves: 4

Ingredients

Suitable for vegetarians
This is a traditional Irish way of using potatoes
700g potatoes, peeled and boiled until tender
8 spring onions, trimmed and sliced
150ml milk
50g butter
325g outer cabbage leaves, shredded and cooked
salt and freshly ground black pepper

Method

Drain the potatoes and dry them over a gentle heat.
Pour boiling water over the spring onions to soften them. Drain them and heat them gently with the milk for around 5 minutes.
Mash the potato and beat in the milk and spring onion mixture until soft and light.
Melt the butter in a pan and toss the shredded cabbage in it. Fold in the potato and season.
Serve as it is, or fry in butter until it has a crispy crust.

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