Salt Beef and Colcannon

• 1.2 kg Salt beef
  900g potatoes cut into even sized pieces
  2 leeks, trimmed, thinly sliced and washed
  50g curly kale, chopped
  25g butter
  1tsp mustard

Recipe

Put the salt beef in a pan and cover with cold water. Bring to the boil, cover and simmer for 2 hours or according to pack instructions.

Remove from the pan and leave to rest, loosely covered with foil. Meanwhile put the potatoes in a pan of cold water, bring to the boil, cover and simmer for 15 minutes.

Add the leeks and curly kale, cook for a further 5 minutes, then drain well and return to the pan. Add the butter and mustard and mash really well. Season to taste.

Thinly carve the beef and serve on the mash with a dollop of horseradish sauce.

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