White-bean Colcannon

Drain and rinse the soaked beans in plenty of water and then cook in plenty of boiling water for at least an hour - possibly 2 hours - until properly tender. Wash the kale, removing any thick stalks, and chop it quite finely. Next, in a blender, whizz the soft, hot, cooked beans until they form mash. If necessary, let the mash down with a little hot water if it’s too ‘pappy’. In a large saucepan, melt the butter and, over a medium heat, saute the garlic and chopped kale until the kale has wilted – about five to seven minutes. Add in the bean mash and mix thoroughly. Check for seasoning – it will need plenty– add in some olive oil to give it a whiff of unctuousness, before serving with the stew.

Food cooked and styled by Domini Kemp and Gillian Fallon.