Ingredients
1 kg Piece of O’Crualaoi Honey Glazed Bacon
1 kg potatoes peeled and cut into pieces
100g butter
1 small Savoy cabbage or Curly Kale, finely shredded
150mls double cream
Salt & Pepper to taste

Directions
Cook the Bacon – Place Bacon in roasting tray and loosely cover with tin foil.
Roast in oven at 180c/350f/Gas mark 4 for 1 hour.
Remove tin foil and roast for a further 10 minutes until nicely golden.
While Bacon is cooking prepare the Colcannon. Tip the potatoes into a large saucepan of water.
Bring to the boil, then simmer for 15-20 minutes, or until the flesh is tender when pierced.
Meanwhile, heat quarter of the butter in a saucepan, then fry the cabbage for 5 minutes until lightly cooked.
Turn off the heat and set aside. Drain the potatoes and let steam dry for 2 minutes.
Mash potato until smooth. Heat cream with remaining butter and when almost boiling, beat into the potato.
Add the cabbage to potato and mix. Season with salt and pepper.
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