Gill Kay’s Colcannon (cál ceannann)

Gill Kay’s Colcannon (cál ceannann)
A vegan take on a classic Irish dish which is easy to make and very filling.
Serves TBA  / 
Prep TBA  / 
Cook TBA


1kg of potatoes
220g chopped leak
350kg chopped white cabbage
Vegetable oil
Dairy-free spread
6 Co-op soft wholemeal rolls
Dash of soya milk
Salt and pepper to taste


1. Chop the spud into smallish chunks. Boil until soft and mash with the dairy-free spread and soya milk until it's nice and smooth. Add salt and pepper to taste.

2. Meanwhile, melt a knob of dairy-free spread with a little vegetable oil and cook the chopped cabbage and leak until everything is softened.

3. When that is done, mix the leek and cabbage into the mask and chuck it on to the plates. Sprinkle on some finely chopped leak.

4. Serve with two buns each for the adults and one each for the kids.

Recipe by Gill Kay, feature writer at JEP as featured in the Jersey Evening Post, Family Meals for a Fiver series, 11 March 2023
*Prices correct at time of print