Cabbage, Potato and Bacon Bake

Creamy and special side. Think colcannon or bubble and squeak.

1. 1

   BOIL - Wash the potatoes but don’t peel them. Put them in a pan of cold, salted water, bring to the boil and cook for 20 minutes or until you can easily piece them with a fork.
   
   STEAM - Meanwhile, bring another pan of water to the boil. Remove the outer leaves of the cabbage. Cut it in half, remove the tough core and then shred. Rinse in a colander under running water. Put the cabbage in a steamer basket over the boiling water and steam for 5 minutes. Set aside.
   
   PREP - Separate the eggs. Make the vegetable stock according to packet instructions.
   
   SIMMER - Heat a large shallow pan. Dice the bacon, add it to the pan and brown. Add the steamed cabbage, the stock, a grating of nutmeg and some sea salt. Cover the pan with a lid and simmer for 20 minutes.
   
   PRE-HEAT THE OVEN TO 190&#730,C/170&#730,C FAN/GAS 5
   
   MASH - When the potatoes are cooked, drain, peel and mash them. Transfer the mash to a pan, add the butter, milk and egg yolks and stir well until all the ingredients have been absorbed and you have a smooth puree. Season with a little salt and a generous grinding of black pepper.
   
   BAKE - Grease a large round or oval gratin dish with a little butter and arrange the cabbage and bacon at the bottom. Put the potato puree in a piping bag with a large nozzle and pipe it over the cabbage. Bake for 15 minutes or until the potato turns a lovely golden colour. Serve hot.