- 1 large potato, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 parsnips, peeled and cut into chunks
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 8 chipolatas
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 large red apple, cored and cut into slim wedges
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 8 spring onions, sliced, white and green parts separated
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 1 beef or chicken stock cube
- 200g kale or Savoy cabbage, finely chopped
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 5ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Put the potato and parsnips in a very large pan of water, bring to the boil and simmer for 10 mins or until the veg is tender. Meanwhile, cook the chipolatas in a large frying pan. When brown on all sides, transfer to a plate and add 25g butter to the pan. Add the apples and white part of the spring onions. Fry for 5-10 mins until softened and starting to caramelise.
Add the kale to the boiling veg for the final few mins, before the potatoes and parsnips are completely soft. When the kale has wilted, drain the veg and leave to steam-dry in the colander. Heat the remaining butter in the same pan – don’t worry about washing it out. Add the green parts of the spring onions and sizzle for a few mins to soften.
Add the flour and stock cube to the apples and spring onions, stir for 1-2 mins, then add 400ml water, mixing to a smooth gravy. Return the sausages to the pan and bubble in the gravy for a few mins until heated through. Meanwhile, add the veg to the buttery spring onions, along with the milk and plenty of seasoning, and mash until the potato and parsnips are smooth. Serve the colcannon with the chipolatas and the gravy spooned over the top.