Irish-Style Pork & Stout Stew With Colcannon Mash

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add the diced pork shoulder to the dish with a pinch of salt and pepper and cook for 4-5 min or until browned all over

Meanwhile, top, tail, peel and chop your carrot[s] roughly

Peel and slice your brown onion[s] into thin wedges

Crush your garlic open by squashing it with the side of a knife and discard the skins

Add your sliced onion, chopped carrot and crushed garlic to the dish with the bay leaf[ves] and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour

Season with a pinch of salt and pepper

Add 400ml [500ml] [650ml] boiled water with your chicken stock mix and stout paste

Stir it all together, bring to the boil, then cover and put the dish in the oven for 45 min – this is your Irish pork & stout stew

When the stew has 20 min left, boil a full kettle

Peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Wash your spring greens then pat it dry with kitchen paper, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Add the sliced spring greens to a large piece of tin foil (or two!) with a large splash of cold water and a drizzle of olive oil, scrunch the foil around the spring greens to form a tightly sealed parcel and add to a baking tray and set aside

Tip: Cooking for 3 or more? Make 2 separate parcels!

Put the tray in the oven for 10-12 min or until the spring greens are tender

Put the tray in the oven for 10-12 min or until the spring greens are tender

Trim, then slice your spring onion[s] finely

Return the potatoes to a low heat with a generous knob of butter and a splash of milk

Season with a generous pinch of salt and mash until smooth

Add the cooked spring greens and sliced spring onion and mix everything together

Give everything a good mix up – this is your colcannon mash