Serves 4

150g green cabbage, shredded

5 tbsp milk

275g floury potatoes, diced

200g spring onions

Pinch of freshly grated nutmeg

1 tbsp butter melted

Salt and pepper

• Cook the shredded cabbage in a saucepan of boiling, salted water for 7-10 minutes.
• Drain thoroughly and set aside.
• In a separate saucepan, bring the milk to the boil and add the potatoes.
• Reduce the heat and simmer for 15-20 minutes, or until they are cooked through.
• Thoroughly mash the potatoes.
• Remove from the heat, stir into the mashed potato the chopped spring onions, drained cabbage and freshly grated nutmeg.
• Spoon the mixture into a warmed serving dish, making a hollow in the centre with the back of a spoon.
• Pour the melted butter into the hollow and serve the colcannon at once, whilst it is still hot.

MCD