Bacon With Colcannon, Parsley And Basil Pesto
Not too tricky
- 4 thick cut bacon rashers
- 450g waxy potatoes, peeled and cut into cubes
- ¼ savoy cabbage, roughly chopped
- Large knob butter
- 50ml milk
For the seasoning:
- 2 tablespoons olive oil
- 25g pinenuts
- 2 tablespoons freshly chopped parsley
- Handful fresh basil leaves
Cook potatoes in a large pan of boiling water for 15-20 minutes until almost tender. Add cabbage to the pan and cook for about 5 minutes until tender. Drain and mash together with a knob of butter and a splash of milk.
Place bacon rashers under a preheated moderate grill and cook for about 6-8 minutes turning occasionally until fat is crispy and bacon cooked through.
To make the pesto; place the olive oil, pine nuts and herbs into a jug, whizz with a hand held blender or place in a food processor until smooth.
Serve the bacon rashers with a pile of mash, a spoonful of pesto and extra steamed seasonal vegetables.