Spring onion and Chinese leaf colcannon
Step by step
- Peel the potatoes and chop into evenly sized chunks. Boil a kettle and pour the water into a large saucepan. Carefully tip in the potatoes, bring back to the boil and simmer for approx 20 minutes until they are tender all the way through. Drain and set aside in the saucepan to steam dry.
- Melt half the butter in a frying pan and stir fry the Chinese leaf until soft and browning at the edges. Add the spring onion and cook for a further minute then sprinkle in the nutmeg and season.
- Add the remaining butter to the potatoes along with the cream and use a hand whisk to beat until smooth. Stir in the Chinese leaf and spring onion mixture, taste and season.