Ham hock colcannon

Peel and cut the potatoes into even, medium-sized chunks.

Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.

Meanwhile, melt the butter in a large sauté pan over a medium heat.

Add the garlic, cabbage, spring onions and some seasoning.

Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.

Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan.

Stir in the cabbage and ham hock.

Keep warm over a low heat.

Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking.

To serve, divide the colcannon between bowls and top each with a fried egg.