With Halloween here, we’re celebrating something else that is classically Irish: curly kale.

For generations, it’s been a staple of the Halloween table, mixed through colcannon mash, sometimes with a coin hidden inside for a bit of extra luck.

And while kale may have had its moment as a trendy superfood, there’s something to be said for the old-fashioned way of cooking it, with buttery mash or fried up with leftover potatoes.

Gareth Mullins, Executive Chef at Anantara The Marker Hotel and Forbes Street Restaurant, and co-host of the ‘Dishing It Out’ podcast, joins Pat to discuss