Colcannon

Produced in association with Celtic Cuisine by Gilli Davies

Colcannon: serve as an accompaniment to a main meal

What do I do?
Simmer the potatoes in lightly salted water until cooked.

Aga method
2, 3 and 4 oven Aga: Boil the potatoes for 4-5 minutes on the hotplate then drain replace the lid and place in the simmering oven to steam for 20-25 minutes, until cooked.

Blanch the curly kale in boiling water for 1 minute. Drain and reserve.

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

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.

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

Serve as an accompaniment to a main meal.