Colcannon

Steam or boil the potatoes until soft and season lightly.

Steam or boil the cabbage until just tender, season to taste.

Gently simmer the leeks in the cream with the grated nutmeg until tender, and then mash the potatoes, leek mixture and cabbage together until fluffy.

If the mixture has cooled down, heat it in a microwave or on the stove, stirring constantly

Adjust the seasoning. Heap the mixture onto a warm plate, make a well on the top and pour in the melted butter so that it can ooze down the sides.

Garnish with chopped chives and freshly ground black pepper and serve