Herby Plant-Based Crumbed Chick'n & Irish-Style Colcannon
with Baby Broccoli & Gravy
- Gluten
- Soy
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Bring the cosy warmth of a classic pub meal straight to your kitchen with this comforting Irish-inspired winter winner. We've packed the mash with steamed kale and spring onion for a traditional colcannon twist, making it the perfect bed for juicy, herby plant-based crumbed chick'n and tender baby broccoli. Smothered in a rich, savoury gravy, it’s a hearty plate of pure satisfaction.
Ingredients
2
Potato
1
Kale
2
Spring Onion
1
Baby Broccoli
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut)
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
½ cup
boiling water
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Peel potato and cut into large chunks.
- Thinly slice kale, discarding any larger pieces of stalk. Thinly slice spring onion.
- Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
- Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
- Cook chopped potato in the boiling water for 12 minutes. Place a colander or steamer basket on top and add kale.
- Cover and steam until kale is wilted and potatoes are easily pierced with a fork, for another 2-3 minutes.
- Drain potatoes and return to saucepan. Add the milk, butter and a pinch of salt and mash until smooth. Stir through steamed kale and spring onion, sover to keep warm.
- Meanwhile, baby broccoli on a lined oven tray, drizzle with olive oil and turn to coat.
- Bake until cooked through, 10-14 minutes.
- Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
- Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
TIP: If your oven tray is crowded, divide between two trays.
- Just before serving, in a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute.
- Divide Irish inspired colcannon, baby broccoli and crumbed chick'n between plates. Pour over gravy to serve. Enjoy!
ELEVATE ME: If you've added extra ingredients to this recipe, stir horseradish sauce through the colcannon. In a small microwave-safe bowl, microwave red wine jus until melted and warmed through, 30 seconds. Pour over red wine jus and tear over parsley to serve.
Customer reviews
Review summary
Updated on July 2026- Flavour: A satisfying plant-based pub-style meal, though some found the gravy quantity too small for the dish.
- Suggestions: Keep a close eye on the baby broccoli in the oven, as at least one cook found it burnt; check it early and reduce time if needed. Making extra gravy is worth considering, as some felt the included amount did not go far enough.
