Chard Colcannon with Crispy Bacon and Brown Butter

Ingredients

• 400 g Swiss chard, stems finely sliced, leaves roughly chopped, kept separate
• 900 g floury potatoes, peeled and cut into even chunksMaris Piper or King Edward work best
• 150 g streaky bacon, cut into thin strips
• 150 ml whole milk, warmed
• 80 g unsalted butter
• 4 spring onions, finely sliced
• 2 garlic cloves, finely chopped
• 1 tbsp olive oil
• 1 tsp salt
• 1 pinch black pepper, freshly ground

Contains: milk, cereals gluten.

Method

1. Put the potatoes in a large saucepan, cover well with cold salted water and bring to the boil. Cook for 18–20 minutes until completely tender when pierced with a knife.About 22 min
2. While the potatoes cook, heat the olive oil in a frying pan over a medium-high heat. Add the bacon strips and fry for 5–6 minutes, stirring occasionally, until crispy and golden. Remove with a slotted spoon and set aside on a plate lined with kitchen paper, leaving the fat in the pan.About 6 min
3. In the same pan with the bacon fat, add the chard stems, spring onions and garlic over a medium heat. Cook for 3 minutes until softened, then add the chard leaves and stir for 2 minutes until wilted. Season lightly and remove from the heat.About 5 min
4. Drain the potatoes well, return them to the hot pan and leave over a very low heat for 1 minute to steam dry. Mash thoroughly with 40g of the butter and the warm milk until smooth. Season generously with salt and pepper.About 3 min
5. Fold the chard mixture through the mash until evenly distributed. Taste and adjust the seasoning, then transfer to a warm serving dish.About 2 min
6. Wipe the frying pan clean and place over a medium heat. Add the remaining 40g butter and let it melt, swirling the pan. Continue cooking until the butter turns golden and smells nutty — about 2 minutes. Pour immediately over the colcannon, scatter over the crispy bacon and serve at once.About 2 min