More usually made with cabbage, colcannon is even tastier with kale. Serve with bacon or sausages, as a side dish with Sunday roasts or best of all in a bowl on its own: it’s traditional to make a little hollow in the top and slide in a knob of cold butter, absolute heaven!

• 1.5 kilos (3lbs) potatoes, peeled and boiled
• 5-6 spring onions
• 150ml (1/4 pint) milk
• 50g (200) salted butter
• Ground white pepper to taste
• 200g (½lb) curly kale, washed, with central stem removed and torn into pieces

Drain the potatoes and allow the steam to escape. Mash until smooth but not over-worked: use a potato ricer for best results.

Slice the spring onions including the more tender green parts, add to the milk and bring almost to boiling point.

Stir the milk and onions into the potatoes with half the butter and pepper to taste. Beat with a wooden spoon

Steam the kale briefly or cook in boiling water in a lidded pan for 3-4 minutes. Drain well: you may want to reserve the water, see Tip below.

Stir into the potatoes. Serve with the remaining butter.

Leftovers

Any leftover colcannon makes brilliant bubble and squeak. Shape into round cakes and fry on both sides in hot oil. Serve with a fried egg and/or crispy bacon.

Tip

Use full-of-goodness kale cooking water the same day to enhance your gravy if you're making any.