Colcannon

Ingredients

125g streaky bacon
1 tbsp butter
1 leek – thinly sliced
½ cup wholemeal breadcrumbs
½ head of savoy cabbage – thinly sliced (stem removed)
¼ cup cream
⅛ cup Italian parsley – chopped

Mashed Potato:
1 cup boiling water
1 cup milk
2 tbsp butter
¼ tsp salt
¼ tsp cracked pepper
2 cups Cinderella Instant Mashed Potatoes
Salt & pepper and parsley to garnish

Method

1. In a non-stick pan, fry the streaky bacon until golden brown and crispy.
2. Remove from the pan, let cool slightly, then finely chop into a crumb. Set aside.
3. In the same pan, add 1 tbsp butter and the sliced leek. Fry until fragrant and just starting to brown.
4. Add breadcrumbs and cook together until the breadcrumbs are golden and crisp.
5. Remove from the pan and set aside with the bacon crumb.
6. ​​Add sliced cabbage to the same pan. Cook over medium heat for a few minutes until it starts to soften.
7. Pour in the cream and simmer gently until the cabbage is tender and wilted.
8. In a large bowl, mix boiling water, milk, butter, salt & pepper.
9. Add Cinderella Instant Mashed Potatoes and gently stir with a fork to combine. Do not whip. Let stand for 1 minute.
10. Fold the creamy cabbage mixture as well as ¾ of the leek & breadcrumb mix and the bacon crumb into the mashed potatoes until well combined.
11. Spoon the mash into a serving dish. Sprinkle over the remaining leek and breadcrumb mix, followed by the bacon crumb.
12. Season with extra salt & pepper, and garnish with chopped parsley.

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