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Traditional Creamy Colcannon

Method

Traditional Creamy Colcannon

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Serves 12

Ingredients

  • 100ml Millac Gold Double
  • 1kg Mashed Potato
  • 150g Diced Leeks
  • 200g Shredded Cabbage
  • 100g Lakeland Dairies Unsalted Butter
  • Sea Salt
  • Milled Black Pepper

Method

  1. Melt the Lakeland Dairies Unsalted Butter in a pan and cook the leeks without colour
  2. Add the cabbage and wilt
  3. Pour in Millac Gold Double and then add the mashed potato, ensuring everything is warmed through
  4. Correct the seasoning and serve

Tips

  • For afternoon tea, why not try making colcannon croquettes, rolling the colcannon in breadcrumbs and shallow frying