Mashed potatoes might not scream holiday-at-home, but when you’re recreating an Irish classic, colcannon will take you Gal-away.

Pair this gloriously green plate of mash with succulent sausages and a redcurrant jelly gravy for the ultimate Eire experience. All you need is a pint of Guinness to wash it down.

And don’t forget to share the recipe with any friends needing home cooked fare from the Emerald Isle!

Ingredients

2 red onions

2 spring onions

150g spring greens

50g redcurrant jelly

400g potatoes

6 Cumberland sausages

1 beef stock cube

30ml Chinese rice wine

Method

Step 1: Boil a kettle, then preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Cut the potatoes (skins on) into bite-sized pieces. Add to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender. Once cooked, drain and leave to steam dry.

Step 2: Meanwhile, separate the spring green leaves, discarding any tough stalks. Layer the leaves over each other, roll them up and slice into thin strips. Trim and finely chop the spring onions. Cut the red onions into wedges, leaving the skins and root on (this stops them drying out and falling apart when roasting).

Step 3: Reboil a kettle. Add the Cumberland sausages and onion wedges to a baking tray (use tin foil to avoid mess!) Drizzle the onion wedges with olive oil and season with salt and pepper. Put the tray in the oven for 20-25 min, or until the sausages are cooked through and the onion wedges have softened.

Step 4: Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the spring greens and spring onion and cook for 2 min

Step 5: Season with a pinch of salt and pepper and add a splash of water. Cook, covered, for 2-3 min or until softened, then transfer to a plate and set aside (reserve the pan for later!)

Step 6: Meanwhile, dissolve the beef stock cube in 300ml boiled water with the redcurrant jelly – this is your redcurrant stock. Wipe the reserved pan clean and return it to a medium heat. Once hot, add a knob of butter. Once melted, add 1/2 tsp flour and cook for 1 min, stirring with a wooden spoon until combined.

Step 7: Add the Chinese rice wine and cook for 20 sec or until dissolved, then add the redcurrant stock and whisk until combined. Cook for 6-8 min or until thickened to a sticky gravy-like consistency, whisking occasionally – this is your redcurrant jelly gravy

Step 8: Return the potatoes to their pot with a large knob of butter and a splash of milk. Season and mash until smooth. Stir through the spring greens – this is your colcannon. Once cooked, remove the sausages from the oven. Remove the skins and roots from the onion so that you are left with separated onion pieces – these are your onion petals. Serve the sausages on top of the colcannon with the onion petals around the plate. Drizzle with redcurrant jelly gravy.

Enjoy!