Colcannon
Method
Place the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins. Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season as preferred.
Serve with some warm soda bread.
Ingredients
1kg Cornish potatoes, well scrubbed (cut any large ones in
half)
100g Cornish butter
140g sliced Cornish back bacon , finely chopped
1 small Savoy cabbage, finely shredded
150ml double cream
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WELL DONE TEAM CFM!! Another great Christmas delivery, bang on time and including the fish - how do you do it in all this weather? Hope you didn’t have to…
Rachel Thompson, Mawnan Smith -
