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Spicy colcannon bake
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300g Waitrose King Edward Potatoes, diced
350g peeled butternut squash, cut into chunks
250g essential Waitrose Kale
1 tbsp Farrington’s Mellow Yellow Rapeseed Oil
1 onion, sliced
1 red chilli, finely sliced
50g walnuts, roughly chopped
75g Cheddar cheese, grated
1. Preheat the oven to 200°C, gas mark 6. Place the potatoes and squash in a large saucepan, and cover with water. Bring to the boil and simmer for 8-10 minutes or until tender. Drain, roughly mash and season well.
2. Meanwhile, cook the kale in boiling water for 5 minutes and drain well.
3. Heat the rapeseed oil in a frying pan, and fry the onion for 4-5 minutes. Stir in the chilli and cook for a minute, then stir in the kale and walnuts, and mix into the mash with 25g cheese. Transfer to an ovenproof serving dish, sprinkle with the remaining cheese and bake for 20 minutes until golden.
Typical values per serving:
This recipe was first published in September 2016.