Left over boiled Charlotte potatoes and a handful of spring cabbage, perfect for colcannon. Colcannon originates from Ireland where potatoes and cabbage were common and affordable foods for the working class during the 18th century.

The name ‘colcannon’ comes from the Gaelic ‘cal ceannann’ highlighting the use of white-headed cabbage but many words relating to the brassica family of vegetables such as cabbage, kale and mustard greens originate from the Latin word for cabbage ‘caulis’ so any greens can be used, even foraged greens such as nettles.

Colcannon Night is deeply entwined with Irish Halloween when charms were hidden in the dish and unmarried girls would fill their stockings with spoonfuls of colcannon and hang them on the front door hoping that the first man to enter through the door would become their future husband.

Butter is very much part of this dish; the cooked potatoes are mashed with it and the cabbage is cooked in it. To the colcannon I have added a teeny amount of freshly grated horseradish (as I have an abundance of it in the garden), a small handful of wild garlic I dried earlier this year and crumbled Yarg, a semi-hard cheese covered with nettles.

Colcannon is often served with meat as a side dish but I have baked it in the oven so the top becomes crunchy and protects the indulgent buttery centre. Top with a confit egg and peppered pastrami. Poor ingredients turned into a decadent supper. #October2026 #CA2025