Gary O'Hanalon's smoked bacon chops with colcannon: Today

Ingredients

• Drizzle of vegetable oil
• 4 bacon chops (or smoked bacon)
• Black cracked pepper to season
• 6 rooster potatoes
• 100g butter
• 100ml cream
• 1 bunch scallions
• ½ head savoy cabbage, shredded or sliced very thinly
• Salt and white pepper

Method

For The mash

1. Cover the potatoes with cold water and bring to the boil, then simmer for 20-25 mins until cooked through.

2. Drain the potatoes then place back on the heat in the pot to 'teem' or dry them

3. Pass through a potato ricer and set aside.

For the bacon chops

1. Heat a heavy based frying pan and add a drizzle of vegetable oil or olive oil.

2. Season the chops with black pepper (don't add salt).

3. When the oil is hot gently add the chops and fry without touching the pan for 3-4 minutes or until you’ve a lovely caramelised crust on the side facing down.

4. Turn the chops and repeat the process on the opposite side.

5. Now turn them again and lower the heat and fry them for 2 more minutes on each side.

6. Remove from the pan and set aside, covered with foil, to rest.

For the colcannon

1. Heat a heavy based pot and add in the butter.

2. When the butter is melted add in the cabbage and season well with salt and white pepper.

3. Once the cabbage has started to soften add in the scallions and cook for 1 minute then add in the mash and mix very well.

4. Adjust the seasoning with salt and white pepper until you’re satisfied.

5. Serve 2 chops and a large spoonful of colcannon to each guest.

6. It’s beautiful with parsley cream sauce or gravy.