Serves 6

Prep time 40 mins


1 head cabbage, cleaned, cut into 4
1kg potatoes, peeled and diced
8 cloves 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, and allow to cool slightly.
In a frying pan, heat up a little oil and 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.

Recipe By Kieren Creevey for Served Issue 20
Photography by Lisa Paarvio

Click here to read the full story of Kieran’s adventures online.

Kieren Creevy

Kieren Creevy

Kieran Creevy is an expedition, performance and private chef, mountain instructor and adventure travel writer with more than twenty years experience cooking and leading on mountains around the world. He has created 6 course tasting menus with wine pairings from mountain basecamps, cooked pumpkin gnocchi with wild boar ragû for an Alpine bivi dinner and served a birch smoked venison loin with barley, mushroom and goats curd risotto in a Scottish wilderness cabin.

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