Peel the potatoes and then chop them up into smaller chunks. Fill a large pan with water and season with a good dash of salt. Add the potatoes and place the pan over high heat.

Bring the potatoes to a rolling boil and cook for 20 minutes or until tender. Then drain them. In the meantime slice the cabbage and spring onions finely. Peel the garlic cloves and chop them up. Melt a tablespoon of butter in a high pan and add the garlic.

Place the pan over medium heat and gently cook the garlic for 4 minutes. Then add the finely sliced cabbage.

Stir well and cook the cabbage for 20 minutes. Add a little water if necessary. Stir regularly. The cabbage should be tender and cooked but still a little crunchy. Then stir in the sliced spring onions.

Mash them up. Season with a generous sprinkle of nutmeg, pepper and salt. Then add the rest of the butter as well.

Stir all the ingredients and check the seasoning. Add extra milk, butter, nutmeg, pepper or salt to taste if necessary. Serve the colcannon hot drizzled with extra melted butter.