Colcannon

Method

Peel and chop the potatoes into even chunks, then boil in salted water for 15-20 minutes until tender. Meanwhile, shred the cabbage finely and slice the spring onions, keeping the white and green parts separate. In a small pan, warm the milk with 50g of butter and the white parts of the spring onions for about 5 minutes. Drain the potatoes thoroughly and mash them with the remaining 50g of butter until smooth. Fold in the warm milk mixture along with the shredded cabbage and green parts of the spring onions, seasoning generously with salt and pepper. Stir until well combined, creating a creamy, mottled texture with visible flecks of green throughout. Serve hot, making a well in the centre of each portion and adding a knob of butter to melt into the middle.