You can cook the pancetta by placing pancetta onto an oven tray and roast over medium heat until crispy or cook it in a non-stick pan over medium heat until crispy.

Place on kitchen wipes in a roasting tray to absorb excess oil. When cool enough to touch, break up the pancetta into small pieces.

In a non-stick pan over medium heat, add a tablespoon of butter and olive oil and then as it foams add the cabbage or kale and stir until wilted. Add a little seasoning and remove from heat.

Add extra butter and seasoning as needed and remove from heat, keeping the colcannon in a warm place in the kitchen.