Clodagh McKenna served up colcannon Soup with parsley pesto and soda bread made with wild garlic on Sunday Brunch.

The ingredients for the soup: 50g butter, 300g potatoes, peeled and diced, 100g onions, peeled and diced, 2 cloves of garlic, crushed, 1/2 tsp nutmeg, freshly grated, 800ml hot stock (chicken or veg), 400g cabbage, sliced, 100ml cream, sea salt and freshly ground black pepper.

For the Parsley Pesto: 150g fresh flat parsley (Italian Parsley), 150ml extra virgin olive oil, 50g hazelnuts, toasted, 1 garlic clove, crushed and 50g freshly grated parmesan cheese.

For the Wholemeal Soda Scones: 110g wholemeal four, 110g plain white flour, 1 tsp bicarbonate of soda, pinch of sea salt, 125ml milk and 50ml plain yogurt.