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  • Writer's pictureDavid

kind of Colcannon

A traditional Irish side dish - I've tweaked bits owing to lockdown cupboard situation - but I had it as a main dish - it's so damned tasty!

Colcannon is traditionally made with double cream - as I had none, I used what I did have, and mixed ricotta and milk. I also added some grated cheddar at the end. It's a really tasty dish, and of interest with this one is that I used potatoes that were starting to sprout, and cabbage that was going yellow - it's ok to do that if you're cooking them! The cabbage was 10 days past the BBE date. Kept in the fridge - it survived. Try not throwing out veg unless it's REALLY past it's best.







double cream (I'm using ricotta & milk)




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  • Cook the potatoes. Put them whole into cold water - you can halve them if they're really big, but the bigger the bits, the more they'll keep their flavour - bring the water to a boil, then simmer for about 20 minutes

  • Slice the bacon and cabbage really small - you're basically shredding the cabbage

  • Fry them in butter for about 5 minutes

  • Mix 2 tablespoons of ricotta with 150ml milk

  • Mash the potatoes. This is down to taste: I like to leave the skins, and mash them a lot,, but not thoroughly - the result is you get some creamy areas and some texture too

  • Mix the potatoes into the pan with the cabbage and bacon

  • Add the cream mix and stir it through thoroughly

  • Add a handful of grated cheddar and stir through

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