A kind of colcannon from The Guardian Cook supplement, October 10, 2015 (page 4) by Jane Baxter and Henry Dimbleby

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Guinea fowl with Marsala, herbs and prosciutto; Chard with celery and carrots

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on March 19, 2021

    I used this recipe as a general guide but didn't follow it exactly. I peeled about 2 lbs of medium-large Yukon Gold potatoes, sliced them lengthwise and then cut crosswise in thirds (pieces about 2 inches across). Brought to boil in cold water with 1 tsp of kosher salt, then reduced to a simmer for about 20 minutes. Drained and returned to pot over low heat and mashed with a potato masher. Added warm milk and melted butter to potatoes to make the mash. Salted and peppered to taste. While the potatoes were simmering, I sauteed half a green cabbage in bacon fat and a bit of butter (I didn't have a leek). I chopped one scallion and about 2 tbsp of fresh chives and mixed those in at the end to warm them a bit. Folded the veggie mixture into the potatoes and seasoned again to taste. This was delicious. Served with homemade corned beef and minted mushy peas for St Patrick's Day 2021.

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