Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
Pondering what to do with all that leftover colcannon? Try this recipe for a tasty breakfast entrée.
Simple to prepare, but sophisticated in look and taste, this dish is the perfect accompaniment to any entrée.