Guinness & honey glazed pork loin
Kevin Dundon's stout-glazed pork loin is so tasty and easy to carve
Colcannon
Serves 6
Easy
Total time:
Ready in 35 - 40 mins
Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version
Skip to ingredients
- 1kg potatowell scrubbed (cut any large ones in half)
- 100g butter
- 140g sliced back baconfinely chopped
- 1 small Savoy cabbagefinely shredded
- 150ml double cream
Nutrition: per serving
- kcal364
- fat25g
- saturates13g
- carbs29g
- sugars0.2g
- fibre4g
- protein9g
- salt1glow
Method
step 1
Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
step 2
Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
step 3
Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.
