Ingredients

• 25g/1oz butter
• 100g/3½oz spring greens
• shredded
• ½ tsp chilli flakes
• freshly grated nutmeg
• to taste
• 300g/10½oz mashed potato
• salt and freshly ground black pepper
• 300ml/½ pint vegetable oil
• for deep frying
• ½ beef tomato
• cut into thick slices
• 100ml/3½fl oz milk
• 3 tbsp plain flour
• 2 Italian pork sausages
• grilled
• 1 free-range egg
• fried
• 1 tbsp chopped fresh chives

Directions

• For the chilli colcannon
• heat the butter in a pan and stir fry the greens until they start to soften. Add the chilli flakes and nutmeg and stir.
• Stir in the mashed potato and season
• to taste
• with salt and freshly ground black pepper. Fry until the mash is turning golden-brown
• about 7-8 minutes.
• For the tomato rings
• place the vegetable oil into a deep
• heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Soak the slices of tomato in the milk
• then dredge with the flour. Place the tomatoes into the hot oil and deep fry until golden-brown and crisp
• about 5-6 minutes. Remove with a slotted spoon and drain on kitchen paper.
• To serve
• place the chilli colcannon onto a serving plate and top with the grilled sausages and fried egg. Place the tomato rings around the outside and sprinkle over the chopped chives.