Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Colcannon cakes with crisp pancetta and Stilton recipe

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Takes 50 minutes to make, plus chilling

1kg floury potatoes, such as Maris Piper or King Edward
50g butter
1 small onion, very finely chopped
Few fresh thyme leaves, plus extra to garnish
225g savoy cabbage, leaves torn
Splash of double cream
150g thinly sliced pancetta
Vegetable oil, for shallow frying
Plain flour, for dusting
125g Stilton, cut into 4 slices

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1. Cut the potatoes into even pieces and cook in a pan of boiling water for 15-20 minutes, until tender. Drain well, return to the pan and put back over the heat for 30 seconds, shaking occasionally, to drive off the excess moisture. Set aside.
2. Meanwhile, melt half the butter in a pan and fry the onion and thyme gently for 6-8 minutes. Add the cabbage and a good splash of water, cover, and cook for 10 minutes, until wilted and softened. Drain and stir the cabbage into the potatoes, with the remaining butter and cream.
3. Mash well, divide into 4 and shape into large potato cakes. Put on a baking tray and chill for 30 minutes.
4. Heat a frying pan and fry the pancetta briefly on each side until crisp. Set aside.
5. Heat a little oil in the pan, dust the cakes with a little flour and fry for 4-5 minutes each side, until just turning golden and crisp. Top each cake with a slice of Stilton. Transfer to a plate and top with pancetta and a few extra sprigs of fresh thyme.

Nutritional info

Per serving: 657kcals, 42.8g fat (21.7g saturated), 20.6g protein, 49.5g carbs, 4.7g sugar, 2.1g salt

Colcannon cakes with crisp pancetta and Stilton recipe

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