Colcannon with mustard pork chops recipe

Cut the potatoes into even chunks, put into a large pan of cold water. Bring to the boil, then simmer for 15-20 minutes, until tender. Drain and return to the pan. Put over the heat for 1 minute, shaking the pan occasionally to drive off the excess moisture. Set aside. Preheat the grill.

Meanwhile, melt half the butter in another pan over a medium heat. Add the onion and thyme and cook, stirring, for 6-8 minutes until softened. Add the cabbage and a splash of water, cover and cook for 8-10 minutes, until soft. Drain, add to the potatoes with the remaining butter and milk, season, and mash together. Cover and set aside.

Meanwhile, brush the chops with mustard and season. Place under a grill for 4-5 minutes each side, until golden and just cooked through.

Divide the colcannon between 4 serving plates and serve each with a chop.

To make the perfect plain mash…

Cook the potatoes as above, then pass through a potato ricer for a really smooth mash, or use a potato masher. Melt 50g butter with 50ml milk and add to the mashed potatoes with plenty of seasoning and beat well.