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.
