Abel & Colecannon

Cooking time
Serves4 people
Abel & Colecannon

This is not your average marriage of cabbage and spud. The idea here is to let your veg box inspire the mix of ingredients that goes into the pot. And of course, we’ve added a few little extras to make it sublime.

32 ratings
layout 2 comments


  • 6 handfuls of root veg and spuds – a 50/50 mix works best but you can fudge it either way
  • 2-3 handfuls of wintry greens (leeks, kale, cabbage…)
  • A splash of olive oil
  • A few dollops of crème fraiche or butter, or a splash of milk
  • A few sprigs of thyme, leaves only
  • A hit of Dijon mustard
  • Freshly ground black pepper
  • 1 lemon (optional)
  • A little freshly grated Parmesan (optional)

Prep: 10 mins | Cook: 30 mins

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1. Peel and roughly chop the spuds and roots. Boil them in lightly salted water till they're mashably tender.
2. Meanwhile, give the greens a wash and thinly slice them. Steam the greens or sizzle them in a little olive oil till tender. Season to taste.
3. Drain the spuds and roots and mash them together till creamy. Swirl in enough crème fraîche, butter or milk to soften the mash to your desired consistency and taste.
4. Mix in some fresh thyme leaves, a little mustard, a crack of black pepper, a squeeze of lemon or a little freshly grated Parmesan. All are optional, but pretty much any combination will make for a marvellous mash. Taste as you add till you’ve got the tase just right.
5. Fold in the softened greens and serve.
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Popular at the table, three times reheated. Substituted purple carrots, Arran potatoes, with white cabbage and freshly unshelled petit pois. Needs lots of salt. Needs the mustard, if not, could add chipotle. A few ideas there for everyone.



This was gorgeous. Could have eaten it all day and super low-key to make. I didn't put parmesan in, simply because if I buy it I eat the whole block, yet it tasted marvellous without.

Chilli lover