Ah, you have to try Irish bacon-and-cabbage, Tattie Bogle - cook a nice ham until it's just about ready (putting the spuds in their jackets in the water in time for them to cook too - and the Golden Wonders that are around at the moment are perfect for this), then take it out and roast it a little with honey on it for 10 minutes or so, and meanwhile take the spuds out and replace them with chopped cabbage. Dry the spuds out by putting them in a pot or a basket with a clean tea-towel over them; you want to cook the cabbage for just around 10 minutes, so it's soft and sweet but not mushy.

Then take your ham out onto a big dish, pile the cabbage around it, dotted with butter, and the spuds on top of the cabbage. Yumwise, it's yumsville.