Yes, this was as outrageous as it sounds. Not exactly in keeping with January healthy eating, but sometimes when it’s cold outside, you need something fortifying and creamy. However, all is not lost! There must be a good 2 portions of veg in the colcannon and mushroom sauce.

I’ve already written about steak before and so has Jamie Oliver; it goes without saying that you need to start with good quality meat (preferably organic). Really, with something this simple and good, its all about starting with the right ingredients, proper butter, decent potatoes… I really think you can taste the difference with organic potatoes. I’ve given lots of variations on mash here, and the colcannon recipe is here, if you don’t fancy a creamy mushroom sauce, you could try this port and mushroom sauce instead.

Creamy Mushroom Sauce

Ingredients

Serves 4

250g chestnut mushrooms, sliced
2 garlic cloves, finely chopped
squeeze lemon juice
1 tsp grain mustard
1 small tub creme fraiche

• Heat a frying pan, tip in the mushrooms (I always fry mushrooms in a dry frying pan for a while first as they tend to eat up oil) and fry until all the liquid that seeps out of the mushrooms evaporates and the mushrooms are golden-brown.
• Add a knob of butter along with garlic and continue to fry for another minute.
• Add the mustard, lemon juice and creme fraiche. Warm through and season generously with lots of black pepper and a little salt.

Tags: beef, mushroom, potato, steak

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