Eglantine Cal Ceannan (Colcannon)

This is a very quick and simple adaptation of the traditional Irish favourite Colcannon I created when I lived in Belfast. Serve with lamb steaks - it doesn't take much to make meat and potatoes more fun.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 1  kg new potato (small)
• 1  small cabbage
• 2  shallots (optional) or 2  cooking onions (optional)
• 3  tablespoons butter
• 1  tablespoon caraway seed
• 1⁄4 teaspoon ground nutmeg, to taste

Directions

1. Halve and boil the new potatoes until they are soft the time needed will depend on the size of your potatoes- cutting them in thirds rather than halving them shortens the cooking time (they can also be roasted for a nicer texture or microwaved if time is short- but boiling brings the recipe closer to the original in which you'd mash the potatoes).
2. Shred the cabbage.
3. Remove potatoes from the boiling water, and boil the cabbage until it is cooked to taste (3-5 min) While you are boiling the cabbage, lightly fry the shallots in 1 tbsp of the butter if desired in a pot deep enough for the potatoes and cabbage.
4. Add the remaining butter, the potatoes, the cabbage and sauté briefly while mixing in the caraway seed and the nutmeg.
5. Garnish with a little sprinkle of nutmeg and serve.