Lunch Tuesday 6 February - Quorn Sausages with Colcannon

Colcannon
180g new potatoes
3 spring onions
80g cooked Brussels sprouts
2 tablespoons reduced fat single cream

Boil the potatoes in salted water until tender. Drained and mash with the cream. Stir in the shredded spring onions and sliced, cooked Brussels sprouts and warm through.

Colcannon is traditionally made with kale or cabbage, but any brassica will do, thanks!

I had the colcannon with :

2 Quorn smoky red pepper sausages
100g fine beans
125g baby Chantenay carrots

Nutrition Data
Calories (kcal) 421.8
Carbohydrate (g) 49.2
Protein (g) 22.7
Fat (g) 16.1
Fibre (g) 14.7