Ham hock colcannon

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, let come to a boil and leave to cook for 10-15 mins until a knife can be inserted into the potatoes easily.
2. 2Meanwhile, let the butter melt in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning.
3. 3Stirring occasionally until the cabbage is wilted but still retains a little bite, then put to one side.
4. 4DrainDrain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Fold in the cabbage and ham hock. Keep warm over a low heat.
5. 5ServeReheat 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.