Colcannon

1. Place a large pan over a medium heat and boil the potatoes with a few pinches of salt for 20 minutes or until soft.

2. While you wait for the potatoes, place a small pan over a low heat and add 50g of butter, the double cream and rosemary. Cook gently for 7 minutes stirring continuously to prevent burning or a skin forming. Taste the cream to check that the flavour of the rosemary is noticeable then remove from the heat.

3. Strain the potatoes then mash in a large bowl before slowly pouring in the cream, using a sieve to catch and discard the rosemary. Add additional salt to taste until the mash is to your liking.

4. Place a frying pan over a medium heat and add 50g of butter. Add the bacon slices and fry until crispy then leave to one side.

5. Use the same pan to fry your spring onions and kale. Cook until the kale has wilted.

6. Mix the kale and spring onions into the mashed potatoes. Place in a large serving bowl then top with bacon and the remaining piece of butter.

Add a little milk to the mash for a softer texture. Omit the bacon for a vegetarian version.