Irish Colcannon with Crispy Shallots

Shopping list

• 1 kg floury potatoes — peeled and quartered

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• 200 g spring cabbage — shredded

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• 1 piece leek — halved and sliced

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• 150 ml unsweetened soy milk — or oat milk

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• 60 g dairy-free spread

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• 2 piece shallots — thinly sliced into rings

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• 3 tbsp sunflower oil — for frying

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• 1 tsp black pepper — freshly ground

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Step by step

1. 1

   Bring a large pan of water to the boil, add the potatoes and cook for 15– 18 minutes until tender when pierced with a knife.

2. 2

   Meanwhile, heat 1 tablespoon sunflower oil in a frying pan over medium heat and cook the leek for 5 minutes until soft.

3. 3

   Add the shredded cabbage and cook for a further 3– 4 minutes until wilted. Set aside.

4. 4

   In a small pan, heat the remaining 2 tablespoons oil over medium-high heat and fry the shallot rings for 4– 5 minutes, stirring often, until golden and crisp. Drain on kitchen paper.

5. 5

   Drain the potatoes and return them to the pan. Mash until smooth.

6. 6

   Warm the soy milk gently, then beat it into the mash along with the dairy-free spread until fluffy.

7. 7

   Fold in the leek and cabbage mixture, season with black pepper and stir well.

8. 8

   Serve hot, topped with the crispy shallots.