Bacon Wrapped Green Beans with Colcannon

For a few months now, we've been getting a weekly mini veg box from Riverford Farm. It's something we've always considered, but they managed to get Rob to sign up on a door to door visit and it's completely changed the way we're eating. Each box delivery is an exciting event as I never know what's coming (although I could look online but that would be cheating). They also gave us a fantastically thick Riverford cookbook for all our vegetable using needs. We've had to be a lot more creative in our food and generally only need to buy some meat if necessary for our dish. So here is a recipe for a veggie filled delight, plus a naughty bit of bacon.

Bacon Wrapped Green Beans with Colcannon

Serves One

Ingredients

Fresh Green Beans

4 Rashers of Bacon/Pancetta (preferably streaky smoked bacon)

Two Medium Potatoes

A Handful of Cabbage/Kale or another Leafy Green

Butter for Mashing

Salt and Pepper

Gravy to Serve

Method

Preheat the oven to 180C.

Prepare your green beans by washing, trimming the tops and bottoms and then separate into two piles.

Wrap each pile with two rashers of bacon and season with salt and pepper.

Place into a small baking dish with a drizzle of olive oil and place into the oven for 25 minutes (or until the bacon is as crispy as you prefer)

Boil your potatoes until soft. I like to keep the skins on for extra nutrients but you can peel them before boiling if you prefer. 

Wash and slice your cabbage or other leafy green into strips.

Once your potatoes are soft, drain them and mash with a knob of butter. You can also add a bit of cream here if you'd like for an extra touch of luxury.

Add your greens to the mash and stir through. 

Transfer your mash/greens mixture to a hot, well oiled or buttered frying pan and saute for 2 minutes to ensure you've got a few extra crispy bits.

Serve your parcels with the mash and a nice helping of gravy.