Colcannon cakes with pancetta

Method

1. Cut the potatoes into even pieces and cook in a pan of boiling water for 15-20 minutes, until tender. Drain well, return to the pan and put back over the heat for 30 seconds, shaking occasionally, to drive off the excess moisture. Set aside.

2. Meanwhile, melt half the butter in a pan and fry the onion and thyme gently for 6-8 minutes. Add the cabbage and a good splash of water, cover, and cook for 10 minutes, until wilted and softened. Drain and stir the cabbage into the potatoes, with the remaining butter and cream.

3. Mash well, divide into 4 and shape into large potato cakes. Put on a baking tray and chill for 30 minutes.

4. Heat a frying pan and fry the pancetta briefly on each side until crisp. Set aside.

5. Heat a little oil in the pan, dust the cakes with a little flour and fry for 4-5 minutes each side, until just turning golden and crisp. Top each cake with a slice of Stilton. Transfer to a plate and top with pancetta and a few extra sprigs of fresh thyme.