Colcannon soup with leek top oil and soda bread crumbs

Start the leek top oil the day before you want to serve the dish. Bring a pan of salted water to the boil and set up a bowl of iced water. Blanch the leek tops for 1 minute, then transfer to the iced water. Blanch the spinach and chives for 15 seconds, then transfer to the iced water and leave to cool

Drain the vegetables then place in a clean tea towel and squeeze out as much moisture as possible. Transfer to a blender with the vegetable oil and blend for 3 minutes, then strain into a bowl through a sieve lined with muslin cloth or kitchen paper, allowing the oil to drip into a bowl below. Transfer to a piping bag and hang in the fridge overnight to allow any water to separate in the tip of the piping bag

The next day, snip the end of the piping bag and drain any water, then transfer the oil into a squeezy bottle and set aside

For the soup, soak the potatoes in water for 10 minutes to remove excess starch, then drain

Melt the butter in a saucepan over a medium heat. Add the leek and a good pinch of salt and cook for 10 minutes, or until softened, stirring occasionally

Add the garlic and cook for a further minute, then add the potatoes and stock. Bring to a simmer and cook for 15 minutes, until the potatoes are tender

Meanwhile, for the soda bread crumb, crumble the bread into a food processor and pulse into coarse crumbs

Melt the butter in a frying pan over a medium heat, then add in the crumbs and a pinch of salt and pepper. Fry for 8 minutes until crisp golden, tossing regularly, then drain on kitchen paper

Stir the cream and Dijon mustard into the soup and simmer for 1 minute

Blend until completely smooth using a handheld blender, adding a little more stock to loosen, if necessary

Add the cabbage to the soup and simmer for 5 minutes. Season with salt, a fine grating of nutmeg and the cider vinegar, to taste

Ladle the soup into bowls and split the surface with a little extra cream and the leek top oil