Chilli colcannon, grilled sausages, fried egg & deep-fried tomato rings

This was the Quickie Bag Recipe as featured on Ready Steady Cook on Friday 11th April 2008 when George appeared on the show bring with him a bag of ingredients for the chefs to prepare.

Serves 1, Preparation time less than 30 mins, Cooking time 10 to 30 mins

For the chilli colcannon

25g/1oz butter
100g/3.5oz spring greens, shredded
Half a tsp chilli flakes
freshly grated nutmeg, to taste
300g/10.5oz mashed potato
salt and freshly ground black pepper

For the deep-fried tomato rings

300ml/0.5 pint vegetable oil, for deep frying
Half a beef tomato, cut into thick slices
100ml/3.5fl oz milk
3 tbsp plain flour

To serve

2 McCartney's Italian pork sausages, grilled
1 free-range egg, fried
1 tbsp chopped fresh chives


For the chilli colcannon, heat the butter in a pan and stir fry the greens until they start to soften. Add the chilli flakes and nutmeg and stir.

Stir in the mashed potato and season, to taste, with salt and freshly ground black pepper. Fry until the mash is turning golden-brown, about 7-8 minutes.

For the tomato rings, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Soak the slices of tomato in the milk, then dredge with the flour. Place the tomatoes into the hot oil and deep fry until golden-brown and crisp, about 5-6 minutes. Remove with a slotted spoon and drain on kitchen paper.

To serve, place the chilli colcannon onto a serving plate and top with the grilled sausages and fried egg. Place the tomato rings around the outside and sprinkle over the chopped chives.