INGREDIENTS (for 2 people)

2 medium Potatoes

1/3 Pointy Cabbage (125g/2 cups)

50g Leek

1/2 medium Onion (75g)

1 teaspoon Garlic Paste or 1 large clove

50g Butter

Possibly some Olive Oil

Salt and Pepper to taste

Peel and chop the potatoes so the chunks are substantial but not too big. If you cut them too small, they will cook quicker but dissolve into mush rather than mash. Place in a pan of boiling water for 15 minutes.

After 15 minutes, pierce one of the potatoes with a knife. The knife should cut through easily but the potato should not crumble and dissolve. This is important for mash because when the potato becomes overcooked, it can get waterlogged and the mash, as I warned before, will just be a sloppy mush – while I’ve still got my teeth, I’ll choose to use them, so I keep my potatoes cooked through but firm.

When the potatoes look like they’re about done, peel and slice the onion and place in a pan on a low/medium heat with half the butter and/or a splash of olive oil. Butter tastes better but olive oil is easier to cook with so it’s up to you. Then remove the potatoes from their pan and place in a large bowl. Don’t drain the water away – we’re going to use that next! Oh, and yes, that is a pink pan I’ve got. I like a colourful kitchen, what can I say?

While the onion is sizzling, chop up the cabbage and leek and place in the potato water – see, there it is! – and boil for about 5 minutes maximum.

Drain the water from the cabbage and leek and place the two in the frying pan with the onion. Give it a stir and then let it sizzle on a medium heat for about 3-4 minutes.

Take a fork or a masher (you don’t need a ricer, it’s just another thing to wash) and press down on the potato as above. Then add the remaining butter and a spoonful of garlic paste. I’m kind of obsessed with garlic paste at the moment because it removes one of the most boring jobs in cooking – peeling and slicing garlic. Of course, it will never be as aromatic or delicious as fresh garlic, but in a recipe like this, it will do the job. Mix all the ingredients in the bowl with a fork quite vigorously. Then add the sautéd onion, leek and cabbage and fold them into the potato more gently.

Here, I’ve served the Colcannon straight onto a simple white plate – that glow is the steam coming off. As I said before though, this dish also goes perfectly with winter stews and sausages. Let me know if you try it and…fingers crossed…if you like it.