Colcannon

• 1–1.35 kg ‘old’, floury potatoes
• salt
• 1 Savoy or spring cabbage

Scrub the potatoes and put them, in their jackets, in a saucepan of cold water, with a good pinch of salt and bring to the boil. When the potatoes are about half cooked, approximately 15 minutes for ‘old’ potatoes, strain off two-thirds of the water, replace the lid on the saucepan, put on to a gentle heat and allow the potatoes to steam until they are cooked.

Remove the dark outer leav