Serves 4

500g/1lb 2oz medium potatoes (Kerr's Pink or King Edwards)
1/2 Savoy cabbage, shredded
100ml/31/2fl oz milk
60g/2oz unsalted butter
2 spring onions, chopped
Salt and ground black pepper
Coarse sea salt to finish

Put the unpeeled potatoes into a pan of water, bring to the boil and simmer until tender. Drain and return to the empty pan and cover with a tea towel and leave to dry for five minutes. Uncover and leave until cool enough to handle.

Blanch the cabbage in boiling water until tender. Drain, then refresh briefly under cold water.

Combine the milk, butter and spring onions in a saucepan and warm gently, without boiling, until the butter has melted. Remove from the heat and keep warm.

Peel the potatoes and put them through a potato ricer into a clean saucepan. Add the milk mixture and beat to combine. Mix in the cabbage and reheat. Season.

Put the colcannon into a warm bowl and place a few slices of butter on top. Sprinkle with sea salt and serve immediately.