We've teamed Irish colcannon with Italian pancetta and English Stilton here - try it for a hearty supper or an indulgent brunch.
Ingredients
- 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
Method
- 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