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Serves 2


500g potatoes, peeled & chopped
225g kale/cabbage/spring greens
2 spring onions, chopped
butter, to taste
nutmeg, grated
50g cheddar cheese, grated
salt & pepper to taste
2 eggs


  1. Boil the potatoes until tender, then drain & mash.
  2. Gently cook the greens until tender, then drain.
  3. Preheat oven to gas 5/190C
  4. In a large bowl mix together the potatoes, greens, spring onion, butter, and nutmeg, then season to taste.
  5. Spoon the mixture into a shallow ovenproof dish and make two holes. Crack the eggs into those holes.
  6. Bake until the eggs are set (15-20mins) and then serve sprinkled with the cheese.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
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