|Energy (Kcal) 250||12.5%|
|Saturated Fat 3.7g||12.3%|
|Total Sugars 3.5g|
Boil the potatoes for 10-12 minutes until tender then drain and transfer to a large bowl. Add the cabbage to the same pan and cover with boiling water and cook for 3 minutes.
Meanwhile mash the potato with the milk and season to taste. Drain the cabbage and stir into the potato.
Fry the bacon in a non-stick pan for 4-5 minutes until browned and stir into the Colcannon. Finally add the cheese, if using.
Boil some water in a small pan and poach the eggs for 3-4 minutes or according to taste and serve on top of the Colcannon.
Learn the basics and best practices of how to make mashed potato here.
400g smooth potatoes, diced
¼ Savoy cabbage, approx. 190g, shredded
25ml semi skimmed hot milk
100g smoked back bacon, diced
50g mature Cheddar cheese, grated (optional)
2 medium eggs
This recipe is a Thai flavoured twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a fakeaway curry.
Make use of the new season crop to create this deliciously fresh and light dish.
A recipe created by Michel Roux Jr for British Sausage Week 2015