Recipe for Trinxat

Made from a mash of potatoes, cabbage and pork

Recipe for Trinxat

1 head of cabbage, cleaned, cut into 4
1kg potatoes, peeled and diced
8 cloves of garlic, finely chopped
2 tsp black pepper
1 tsp nutmeg
Sea salt
Olive oil

4 fatty bacon slices, finely diced
1 leek, finely diced
Baby lettuce leaves to serve on the trail

In a big pot, bring salted water to the boil.
Cook the cabbage for 10 minutes.
Add the potatoes and cook for another 20 minutes.
Drain and mash together roughly.
Season with salt and pepper to taste.
Allow to cool slightly.

In a frying pan, heat up a little oil.
Add the garlic slices, cook for 1-2 minutes.
Add the mash and fry until there’s a good colour to the potatoes.

If you’re using bacon, add it after the garlic but before the mash.

Serve on a plate with Spanish Jamon, grilled black pudding or Bottifarra.

If you leave out the bacon, this is a great dish to chill then have on the trail for a hot lunch as it doesn’t have any animal fat.

Words by Kieran Creevy and Photos by Lisa Paarvio