Colcannon traditionally combines mashed potato and cabbage, but there are as many versions as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.
Colcannon is a wonderful, underrated Irish side dish. Made here with red potatoes, cream, garlic and mashed together with green cabbage and kale. Topped with crisp bacon crumbles and a pat of butter, this is a perfect side dish for St. Patrick's Day or any meal.
No ploughman's is complete without this. Let it mellow in a dark cool cupboard for 1 month before eating. This is the best piccalilli I've ever had. Pile it onto your plate with a ploughman's or spice up ham and colcannon with a generous dollop.