Jersey Royal Potato and Jersey Cabbage Colcannon with Smoked Bacon

Place the Jersey Royal potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and return to the pot.

While the potatoes are cooking, fry the diced smoked bacon in a large frying pan over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pan.

Add the shredded Jersey Cabbage to the pan with the reserved bacon fat and cook over medium heat until softened, about 5-7 minutes. Season with salt and pepper.

Heat the Jersey milk and butter in a small saucepan until the butter is melted and the milk is warm.

Mash the cooked Jersey Royal potatoes in the pot until smooth. Gradually add the warm Jersey milk and butter mixture, stirring until well combined.

Stir in the cooked Jersey Cabbage and chopped spring onions into the mashed potatoes. Season with salt and pepper to taste.

Serve the Jersey Royal Potato and Jersey Cabbage Colcannon hot, topped with the crispy smoked bacon.