Colcannon with Cumberland Sausages and onion gravy

Tap into the renaissance of simple British cooking 

Serves 4

Ingredients

• 900g Potatoes
• 1/2 Savoy cabbage, finely shredded
• Splash Millac Gold
• 1 tsp Lakeland Dairies butter
• Bunch Spring onions, finely chopped

Method

• Peel the potatoes and cut into chunks. Place into a pan, cover with water and boil for about 15-20 minutes until soft. During the last 8-10 minutes, add the cabbage.
• Drain and mash the potatoes with a splash of Millac Gold and knob of butter. Stir through the spring onions.
• Serve the colcannon with oven-roasted Cumberland sausages, seasonal vegetables and red or brown onion gravy.