- 700g floury potatoes, such as King Edward or Maris Piper, peeled
- 50g butter
- 1 small onion, finely chopped
- 2 sprigs fresh thyme, leaves picked
- 1/2 small savoy cabbage, shredded
- 50ml milk
- 4 x 225g pork loin chops, fat snipped
- 1 tbsp wholegrain mustard
1. Cut the potatoes into even chunks, put into a large pan of cold water. Bring to the boil, then simmer for 15-20 minutes, until tender. Drain and return to the pan. Put over the heat for 1 minute, shaking the pan occasionally to drive off the excess moisture. Set aside. Preheat the grill.
2. Meanwhile, melt half the butter in another pan over a medium heat. Add the onion and thyme and cook, stirring, for 6-8 minutes until softened. Add the cabbage and a splash of water, cover and cook for 8-10 minutes, until soft. Drain, add to the potatoes with the remaining butter and milk, season, and mash together. Cover and set aside.
3. Meanwhile, brush the chops with mustard and season. Place under a grill for 4-5 minutes each side, until golden and just cooked through.
4. Divide the colcannon between 4 serving plates and serve each with a chop.
To make the perfect plain mash…
- Cook the potatoes as above, then pass through a potato ricer for a really smooth mash, or use a potato masher. Melt 50g butter with 50ml milk and add to the mashed potatoes with plenty of seasoning and beat well.
- 1½ kg chicken
- 1 lemon , halved
- 50g softened butter
- 2 tsp dried mixed herbs
- 750g potatoes , chopped into roastie size
- about 7 carrots , roughly 500g, each chopped into 2-3 chunks
- 2 tbsp olive oil
- 100g frozen peas
- 300ml chicken stock
- 1 tsp Marmite
- Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it's tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
- Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more. Simples...
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 2 tsp each ground cumin and ground coriander
- Good pinch of chilli flakes
- 500g beef mince
- 400g can pinto or kidney beans, rinsed and drained
- 300ml beef stock, hot
- 8 medium tomatoes, deseeded
- and chopped
- Glug of extra-virgin olive oil
- 1 tsp red wine vinegar
- 2 tbsp chopped fresh coriander
- 8 flour tortillas
- Grated Cheddar, sliced avocado and soured cream, to serve