My dish is an Irish Sunday classic made to share with your family and friends. It’s a lovely joint of pork glazed with wholegrain mustard and honey and oven roasted. The spuds and cabbage for my Colcannon came all the way from my Dad's vegetable garden in Clonmel so couldn’t have been any fresher. My sprouts are finished by tossing them with some bacon lardons and some butter helping them appeal to the even biggest sprout cynic.