Ingredients for - Celeriac & cavolo nero colcannon with thyme & bacon crumb

1. 1 celeriac , peeled and chopped
2. 50g butter
3. ½ leek , finely sliced
4. 100g cavolo nero , de-stemmed and sliced
5. ½ lemon , juiced
6. splash of olive oil
7. 2 rashers of streaky bacon , very finely chopped
8. 4 thyme sprigs , leaves picked
9. 50g rye sourdough bread , blitzed to a coarse crumb
10. 50ml double cream
11. grating of fresh nutmeg

How to cook deliciously - Celeriac & cavolo nero colcannon with thyme & bacon crumb

1 . Stage

Put the celeriac in a deep pan, cover with water and add 1 tbsp salt. Cover with a lid and bring to the boil, cooking for about 20 mins until tender. Meanwhile, melt half the butter in a frying pan and fry the leek with a pinch of salt and pepper for about 10 mins until softened. Add the cavolo nero and a squeeze of lemon juice and fry for a further few mins until tender.

2 . Stage

Scrape the contents into a bowl and add a splash of olive oil to the pan. Fry the bacon and thyme until the bacon is crispy. Add the breadcrumbs and fry until toasted, being careful not to burn them.

3 . Stage

When the celeriac is cooked, drain and allow to steam in the colander for 1 min or so, then transfer to a food processor and lightly blitz until you have a fairly chunky mash. Add the cream and the rest of the butter, season with salt, pepper and a grating of nutmeg and blitz again. Check for seasoning, transfer to a bowl and fold through the cabbage and leek mix. Top with the crispy crumb and serve.