Colcannon

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• BBC GoodFood

  04 February 2008

  BBC GoodFood rated this recipe

  

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• Trudi & Pete

  04 February 2008

  Trudi & Pete commented on this recipe

  This was fab, tasty with great texture!

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• Trudi & Pete

  04 February 2008

  Trudi & Pete rated and commented on this recipe

  

  Scrummy, great texture too!

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• Ben

  12 February 2009

  Ben rated and commented on this recipe

  

  Creamy and grotesquely indulgent!

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• cmf-foodfile

  11 March 2009

  cmf-foodfile commented on this recipe

  I'm going to be making a potato mix of some sort for dinner tomorrow evening. What I've got ready is - boiled potato and boiled carrot (in the same pan), cooked lentil, and some left-over kale (steamed). If my husband has used the rest of the kale for his soup for lunch tomorrow, I'll use frozen chopped spinach tomorrow evening instead. Mix them all together, and serve with the mince (cooked with onion and tomato), and beetroot. Hubby will probably also want courgette or peppers (or both).

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• fatwig

  20 March 2009

  fatwig commented on this recipe

  I do this as a side dish for most sunday dinners with the family. I usually grate some fresh nutmeg into it as a little extra taste. fabulous dish

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• gavrob1

  31 March 2009

  gavrob1 rated and commented on this recipe

  

  lovely but second time round didn't add the cream doesn't need it

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• Michelle Goody

  07 April 2009

  Michelle Goody rated and commented on this recipe

  

  Bloody lovely!

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• Jenny

  18 April 2009

  Jenny commented on this recipe

  Husband and I love this, we have it with pork loins for a treat.

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• fatwig

  03 July 2009

  fatwig rated and commented on this recipe

  

  if there are any left overs (which is rare!!) can be made into delicuos hash brown type things. fried of i a little butter

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• Michele

  18 August 2009

  Michele commented on this recipe

  Hubby & kids enjoyed this. would also leave out cream next time found the taste of the cream overpowered the other flabours.

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• Louise

  11 February 2010

  Louise rated this recipe

  

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• Amie

  23 February 2010

  Amie rated this recipe

  

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• RosieJ

  23 August 2010

  RosieJ rated and commented on this recipe

  

  Excellent easy recipe. Definitely will cook this again.

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• ruthy

  09 October 2010

  ruthy rated and commented on this recipe

  

  My partner and i made this as part of a meal and we halved the ingredient's for just the two of us and we thought it was absolutely gorgeous. we thought the cream wasn't really necessary and may try just a dash of milk next time oh and where was kevin's tip for the leftover cabbage???

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• thynk2much

  18 January 2011

  thynk2much rated and commented on this recipe

  

  Beautiful! So much nicer than regular mash when you want a bit of a treat.

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• lelly

  02 January 2012

  lelly rated this recipe

  

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• Dazchef

  09 April 2012

  Dazchef commented on this recipe

  I thought this was realy nice,i see some people question the ingredients...Nah,it's right what it says,the cream should be in it and not overpowering,it's what makes it that bit more than just mash...Don't be shy with the cabbage(even if it looks like a lot)it turns to nothing while frying...Don't cut it up too much,nor the bacon..A very lovely side dish,seconded many times by friends i told about it..easy with great results....recomended....And the tip for whats left is just under,it says "TRY" next to "Buttered cabbage"..also lovely....Goes very well with the Guiness beef...And that it just wow....Enjoy peeps..

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• Lady Anne Wright

  30 July 2012

  Lady Anne Wright commented on this recipe

  This is very tasty with a little melted cheese on top too

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• split58

  09 December 2012

  split58 rated and commented on this recipe

  

  Very easy and a tasty accompaniment to beef stew. Will definitely make this again.

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http://www.bbcgoodfood.com/recipes/2649/

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Ingredients

• 1kg potatoes , well scrubbed (cut any large ones in half)
• 100g butter
• 140g sliced back bacon , finely chopped
• 1 small Savoy cabbage , finely shredded
• 150ml double cream

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 35 - 40 mins

Ingredients

• 1kg potatoes , well scrubbed (cut any large ones in half)
• 100g butter
• 140g sliced back bacon , finely chopped
• 1 small Savoy cabbage , finely shredded
• 150ml double cream

Per serving

364 kcalories, protein 9g, carbohydrate 29g, fat 25 g, saturated fat 13g, fibre 4g, sugar 0.2g, salt 1 g

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