Miso leek colcannon

Ingredients

• 1 kg potatoes, peeled and diced
• 40 g unsalted butter
• 1 leek, sliced
• 3 garlic cloves, finely crushed
• 1/2 savoy cabbage, sliced
• 100 g kale, roughly chopped
• 3 tbsp milk
• 2 tbsp miso paste*
• 150 ml single cream

Instructions

1. 1

   Add the potatoes to a large pot of cold water. Bring to a boil and cook until tender, about 10-15 minutes.

2. 2

   Meanwhile, add the butter to a separate pan and melt over a medium heat. Once foaming, add the leek and garlic. Cook until the leeks are slightly softened, around 2 minutes. Add the cabbage and kale and cook for a further 6-8 minutes or until everything is softened but still bright green.

3. 3

   When tender, drain the potatoes and return to the pan. Whisk the milk with the miso before adding to the potatoes. Mash until smooth, then stir in the cabbage mix, the cream and seasoning. Top with any melted butter left in the pan and serve. *Check your miso paste is gluten-free, if required.